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Lemon Linguine with Bay Scallops




Source of Recipe


internet


Recipe Introduction


This pasta dish is quick to prepare and cook. This is a light and refreshing dish for summer. Serves: 4 (Serving Size 2 cups)


List of Ingredients




8 oz. linguine
2 T. chopped fresh parsley
2 t. grated lemon peel
1/2 t. fresh ground pepper
1 T. Extra Virgin olive oil
1/4 c. chicken stock or canned low-salt broth
1/4 c. dry white wine
2 T. fresh lemon juice
12 oz. bay scallops, rinsed
1/4 c. grated parmesan cheese (optional)

Recipe



Cook linguine in a large pot of boiling water until just tender but still al denté. Drain well.

Transfer to a large serving bowl and add, parsley, lemon peel, pepper and 1 t. of the oil and toss to coat.

Rinse scallops and pat dry.

In a medium-sized nonstick skillet, heat remaining 1 t. oil and add scallops, turning frequently. Cook for 1 minute. Add chicken stock, white wine, and lemon juice to pan. Cook for an additional 2 minutes or so until scallops are done.

Pour scallops and cooking liquid into linguine. Toss well. Sprinkle with cheese and serve.