Scallops With Garlic And Parsley On Linguine
|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|
|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.