SCALLOPS AND LINGUINE RECIPES RECIPES
SCALLOPS WITH LINGUINE RECIPE: HOW TO MAKE IT
A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. —Paula Jones, Brooksville, Florida
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.
Nutrition Facts : Calories 281 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 709mg sodium, CarbohydrateContent 32g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat
LINGUINI WITH SCALLOPS AND HERB CREAM RECIPE - FOOD.COM
Make and share this Linguini With Scallops and Herb Cream recipe from Food.com.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 790.7, FatContent 37.7, SaturatedFatContent 22.9, CholesterolContent 112.4, SodiumContent 528.6, CarbohydrateContent 88, FiberContent 3.7, SugarContent 3.2, ProteinContent 24.3
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