SCALLOPS OVER LINGUINE RECIPES RECIPES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat a large skillet over medium heat; cook and stir the anchovies with the oil in the skillet until the anchovies melt into the oil, about 2 minutes; add the onion and cook until translucent, 3 to five minutes. Stir in the chicken stock, wine, garlic, parsley, and seafood seasoning; lie the scallops into the liquid; season with salt and pepper. Bring the mixture to a boil and cook until the scallops are opaque, about 7 minutes. Serve over the cooked linguine.

Steps:

• Prepare linguine according to package directions.
• In sautée pan or large skillet, heat butter and olive oil over medium heat.
• Add minced garlic, stirring.
• Immediately go to next step.
• Add scallops, stirring constantly.
• Cook until opaque (approx 2 minutes).
• Remove scallops while retaining juices in skillet.
• Add lemon juice and stock to skillet.
• Bring to a boil and cook, reducing liquid to
• 5 cups (approx 8-10 minutes).
• Once liquid is reduced, add onions, parsley and dill, reducing heat.
• Simmer, uncovered, for approx 1 minute.
• Add scallops back to the skillet and heat through.
• Pour scallops and all liquid over linguine and serve.
• Pepper to taste (optional).
• Garnish with fresh grated romano cheese (optional, as this will add more fat).