Linguiniandscallopsalagreek Recipes

LINGUINE WITH SCALLOPS

Steps:

• Cook linguine according to package directions. Drain. Keep warm.
• Meanwhile, melt butter in 10-inch skillet until sizzling; add red bell pepper, onion, garlic, and scallops. Cook over medium heat, stirring occasionally, 3-5 minutes or until scallops are opaque. Remove scallops with slotted spoon.
• Add flour and salt to same skillet with wire whisk. Stir in half & half and basil. Continue cooking, stirring constantly, 3-4 minutes or until mixture comes to a full boil. Stir in cooked scallops and tomatoes.
• To serve, spoon scallop mixture over hot cooked linguine. Season with pepper to taste; sprinkle with Parmesan cheese, if desired.

LINGUINI AND SCALLOPS ALA GREEK

Steps:

• Heat large skillet, add olive oil, saute onions and garlic until just tender, add in frozen stir fry vegetables ( or you can dice yourself fresh veggies but this is a quick way) and saute until tender. (about 10 min).
• Remove from pan into large bowl.
• Add 2 Tbsp butter and scallops into heated pan with spices, cook until scallops are opaque (about 5 minutes).
• Remove and add to bowl, cover to retain heat.
• Meanwhile, have a pan of water to boil, add linguini and cook as per instructions until al dente (5-8 min).
• Strain and put back into pot with Tbsp butter and palmful of feta cheese, stir until blended.
• Pour into bowl with scallops and vegetable and mix together.
• Squeeze lemon and then sprinkle more feta to taste, or serve on side.
• Dinner takes less than 30 minutes from freezer to table and yet it tastes like you worked very hard( as per my family and guests).
• *Prep time is longer to julliene vegetables if not using frozen veggies. I have done both ways, after work frozen veggies are handier.

LINGUINE WITH SCALLOPS

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.

LINGUINI WITH SCALLOPS AND HERB CREAM

Steps:

• Prepare linguini as per directions on package.
• Meanwhile, melt butter in skillet, saute garlic, basil and white pepper for about 4 minutes.
• Add scallops to the butter/garlic mixture and saute for 4-5 minutes.
• Add cream and parmesan. Stir until the sauce thickens.
• Toss with pasta.