Linguine With Broccoli and Bay Scallops |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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An attractive and yummy combination from the Frog Commissary Cookbook. Though I've never tried it, this would probably work with shrimp as well. Ingredients:
4 cups broccoli florets, and stems |
1/2 lb dried linguine (or 3/4 lb fresh) |
3/4 cup butter |
2 teaspoons garlic, minced |
1 lb bay scallop |
1 teaspoon salt (or to taste) |
1 teaspoon pepper |
2/3 cup parmesan cheese (or more) |
Directions:
1. Peel broccoli stems and cut into 1/4 inch thick slices.
2. Blanch broccoli in boiling salted water, drain and refresh under cold water, drain and set aside.
3. Cook linguine til al dente in a large pot of boiling water. Drain well and toss with 1/4 cup butter.
4. Heat remaining 1/2 cup butter in a large skillet.
5. Add garlic and saute till softened.
6. Add scallops, salt and pepper.
7. Saute 3 minutes or till scallops are opaque.
8. Add broccoli and heat 1 minute.
9. Add pasta and heat through.
10. Add cheese and serve at once.
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