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Scallops With Garlic And Parsley On Linguine

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Scallops With Garlic And Parsley On Linguine has a distinctive Italian taste. Pasta is always a common dish in any of Italian meal and this recipe is a delight for Italian food lovers. Scallops With Garlic And Parsley On Linguine is a wonderful melange of garlic flavor and linguine. Try it out yourself!
  Linguine 10 Ounce
  Scallops 1 Pound, quartered (Bay / Large Sea)
  Extra virgin olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Sliced scallions 1⁄4 Cup (4 tbs)
  White wine/Water 2 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Capers 1 Tablespoon, drained
  Lemon juice 1 Tablespoon
  Hot pepper sauce 1 Dash
  Salt To Taste
  Black pepper To Taste

Cook the linguine in a large pot of boiling water for 10 to 12 minutes, or until just tender; drain well.
Wash the scallops in cold water.
Drain and pat dry with a paper towel.
In a large frying pan over medium heat, heat the oil and saute the garlic until it becomes a pale gold.
Add the scallops and scallions and saute for 1 minute, stirring constantly, until the scallops start to turn white.
Add the wine or water, parsley, capers and lemon juice; cook for 3 minutes, or until the sauce is slightly reduced.
Add the linguine; toss gently with the scallops and hot-pepper sauce; add salt and pepper to taste.

Recipe Summary

Side Dish

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Scallops With Garlic And Parsley On Linguine Recipe