Best Linguini With Broccoli And Bay Scallops Recipes

Scallop and Broccoli Linguine with Pesto Cream image

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

8 oz uncooked linguine
1 pkg (12 oz) frozen broccoli florets
1 tablespoon butter or margarine
3/4 lb fresh or frozen uncooked bay scallops, thawed, rinsed
1 jar (2.5 oz) sliced mushrooms, drained
1/2 cup nonfat half-and-half or milk
1 tablespoon Gold Medal™ all purpose flour
1/3 cup purchased pesto

Steps:

In Dutch oven or large saucepan, cook linguine as directed on package, adding broccoli during last 3 to 5 minutes of cooking time. Cook until linguine and broccoli are tender. Drain; return to Dutch oven. Cover to keep warm.
Meanwhile, in large skillet, melt butter over medium-high heat. Add scallops and mushrooms; cook 3 minutes.
In small bowl, combine half-and-half and flour; blend well. Add flour mixture to scallop mixture; cook and stir over medium heat until mixture is bubbly and thickened and scallops are opaque. Add scallop mixture and pesto to cooked linguine and broccoli; toss gently to coat.

Nutrition Facts : Fat 2, ServingSize 1 1/2 Cups

Linguine With Scallops image

Provided by Pierre Franey

Time 40m

Yield 4 or more servings

Number Of Ingredients 14

1 1/2 pounds fresh bay or sea scallops
1 bunch broccoli, about 3/4 pound
Salt to taste if desired
2 tomatoes, about 1 pound, peeled
1 pound fresh mushrooms
10 cups water
2 tablespoons olive oil
1/4 cup finely chopped shallots
1/4 to 1/2 teaspoon dried hot red pepper flakes
Freshly ground pepper to taste
3/4 cup heavy cream
9 ounces linguine, preferably fresh
2 tablespoons butter
1/4 cup coarsely chopped basil or finely chopped parsley

Steps:

If bay scallops are used, leave them whole. If sea scallops are used, cut them into quarters.
Cut the broccoli into florets. Peel the stems and cut each lengthwise into quarters. There should be about 4 cups of flowerets and stems. Drop the broccoli into boiling salted water and when the water returns to the boil cook exactly 1 minute. Drain.
Cut away the outer thick portion of the tomatoes and cut the pieces into lengthwise strips, each about 1/4-inch thick. There should be about 2 cups.
Chop the inner portion of the tomatoes with their seeds. There should be about 3/4 cup.
Cut the mushrooms into thin slices. There should be about 3 cups.
Heat the water to make it ready for the linguine when it is added.
Heat the olive oil in a skillet and add the mushrooms. Cook, stirring, about 3 minutes. Add the shallots and stir.
Add the chopped inner portion of tomatoes, the red pepper flakes, salt and pepper. Cook, stirring, about 1 minute and add the cream. Bring to the boil and add the scallops. Cook 30 seconds and add the parboiled broccoli pieces. Add the tomato strips and stir.
Meanwhile, when the water is boiling, add the linguine. If fresh pasta is used, it will require about 1 to 1 1/2 minutes of cooking time. If dried pasta is used, cook it to the desired degree of doneness, about 7 to 9 minutes.
Drain the pasta and return it to the kettle in which it cooked. Pour the scallop and broccoli sauce over the pasta. Add the butter and basil and blend gently but well. Serve immediately.