Best Bay Scallops And Linguini Recipes

BAY SCALLOPS AND LINGUINI image

Yield 4 people

Number Of Ingredients 9

1 - 1 1/2lb. small bay scallops
2 Tbs. butter
2 Tbs. olive oil
3-4 cloves fresh minced garlic
1/2 fresh squeezed lemon
1/4 cup white wine
Salt to taste
2 Tbs. finely chopped parsley
1 lb. linguini (I prefer flat vs. round)

Steps:

_ Prepare linguini according to package directions _ Rinse scallops and pat dry _ Melt half of the butter with half of the olive oil in a large, heavy skillet _ Saute half of the minced garlic until transparent (not brown) _ Add half of the scallops and saute over medium high heat until cooked (appx 2 min.) _ Repeat last 3 steps with second batch of scallops _ Add first batch of cooked scallops back into skillet _ Add lemon juice, wine and salt _ Simmer for appx 1 minute _ Pour over linguini and add chopped parsley _

Linguini with Broccoli and Bay Scallops image

Number Of Ingredients 8

4 cups broccoli florets and stems
3/4 pound fresh linguini or 1/2 pound dried
3/4 cup butter, divided
2 teaspoons minced garlic
1 pound bay scallops
2 teaspoons salt
1 teaspoon pepper
2/3 cup grated Parmesan cheese or more, to taste

Steps:

Peel broccoli stems and cut into 1?4-inch slices. Blanch broccoli in boiling salted water, drain, refresh under cold water, drain, and set aside. Cook linguini until al dente in a large pot of boiling salted water. Drain well and toss with 1/4 cup butter. Heat remaining 1/2 cup butter in a large skillet. Add garlic and sauté until softened. Add scallops, salt, and pepper. Sauté 3 minutes or until scallops are just opaque. Add broccoli and heat 1 minute. Add pasta and heat through. Add cheese and serve at once.

Nutrition Facts : Nutritional Facts Serves