You are here

Lemon Scallops Linguine's picture
  Linguine pasta 4 Ounce
  Olive oil 1
  Garlic 1 Clove (5 gm), crushed
  Large uncooked scallops 8 Ounce, rinsed and patted dry
  Fresh snow peas 1 1⁄2 Cup (24 tbs)
  Minced fresh oregano/1/2 teaspoon dried 1 1⁄2 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Chicken bouillon granules 1⁄2 Teaspoon
  Cornstarch 1 Teaspoon

1. Combine the sauce ingredients in a small bowl, and stir until the cornstarch is dissolved. Set aside.
2. Cook the linguine al dente according to package directions. Drain and set aside.
3. Coat a large nonstick skillet with olive oil cooking spray. Place over medium-high heat, add the garlic and scallops, and stir-fry for a few minutes, until the scallops are nearly opaque. Add the snow peas and oregano, and stir-fry for another couple of minutes, or until the snow peas are crisp-tender and the scallops are done. (Add a tablespoon of water if the skillet becomes too dry.)
4. Reduce the heat to low, add the linguine to the scallop mixture, and toss gently to mix. Stir the sauce ingredients and pour over the linguine. Toss gently until the sauce is thickened and clear.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (17 votes)
Lemon Scallops Linguine Recipe