Linguini With Scallops and Herb Cream

From: FRUITBOOTY

On Jan 6, 2008

Made this for supper and BF loved it. I will diffently make again. Used more scallops than called for just cause I knew he would want more. Thanks for sharing!!!

From: *Parsley*

On Sep 18, 2005

This was delicious! Super rich and creamy. I used bay scallops....didn't count them, but I know I used more than 25. My "pinch" of white pepper was about 1/4 tsp. This is easy enough for a weeknight meal, yet could also be made for a special occassion/company. Thanx for sharing this recipe. I'll be looking forward to making this again!

From: TigerMc

On Mar 9, 2006

I had bought ingredients for this, planning to prepare it tomorrow night, but plans changed when my husband suddenly announced tonight's grilled chicken wouldn't be ready anytime soon. So I immediately started this meal. I (very lightly) breaded the scallops (and shrimp). Also steamed asparagus (the intended side for grilled chicken)over the boiling linguini. Otherwise, I followed the recipe, though I glazed the pan with a small amount of vermouth before adding the cream, parmesan and asparagus. I think next time I'll use anise instead of basil. But wow. What a great way to save dinner! We all had at least two servings. My son even asked me to be SURE to save the recipe for future (quite a compliment coming from a 12 year old picky eater)!