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Scallops Linguine




Source of Recipe


Lynnda


Recipe Introduction


Rich, creamy and delicious. And pretty easy, too.


List of Ingredients




Scallops Linguine


1 lb. frozen or fresh scallops
8 oz. uncooked linguine
2 tbsp. lemon juice
1 garlic clove, minced
1 tbsp. chopped fresh parsley
1/2 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup margarine or butter
1/2 cup whipping cream
1/4 cup grated parmesan cheese, if desired


Recipe




Thaw frozen scallops.

Cook linguine to desired doneness as directed on package.

Drain; rinse with hot water.

Rinse scallops with cold water; drain.

Cut large scallops in half crosswise, if desired.

In large bowl, mix scallops, lemon juice and garlic.

Sprinkle with parsley, dill-weed and salt and pepper.

Toss gently.

Cover; refrigerate 10 to 15 minutes to blend flavors.

In large pan, melt margarine.

Drain scallops; sauté over medium heat in margarine for 3 to 4 minutes, stirring constantly.

Add cream; cook til thoroughly heated, about 1 minute.

Add linguine to scallop mixture, tossing gently to distribute scallops and heat thoroughly.

Sprinkle with Parmesan cheese.

Serves 6