Linguine With Broccoli and Bay Scallops

From: FearlessFly

On Feb 28, 2009

Excellent recipe - simple and quick to prepare. However, to make it more heart-healthy I substituted extra virgin olive oil for the butter and added spinach leaves along with the broccoli and halved grape tomatoes - Yum!

From: Chef #565650 Jim

On Feb 19, 2009

A basic good type of family recipe that will be accepted well by adults and children. My wife LOVED this dish. I used the little broccoli I had and a few spears of asparagus, a couple of califlower florets, a shallot, a quarter sized piece of fresh ginger, a dash of dried red pepper flakes, and pepper and salt to taste. To punch up the acidity as suggested by others, I added halfed cherry tomatoes (and the wine)and for extra color, the rest of a red bell pepper. The extra red vegetables also made it look very pretty. To make the sauce extra creamy, I added 1/4 cup of white wine, 1/4 cup of chicken stock, and a heaping tsp. of corn starch right at the end. Don't overcook the pasta or vegetables with this dish. Take the pasta out al dente and using the same water, cook the cut to size fresh vegetables, and remove also when just cooked al dente. This way your entire dish will all be cooked to each of its needs and it won't be like a mushy crock pot meal but more like a Asian stir fry. It is easy and fast to put together in spite of the involved steps. Jim in So. Calif.

From: Donna LaMonica

On Jan 14, 2009

From: *Parsley*

On Aug 4, 2007

A terrific way to use bay scallops! Quite an easy recipe, too. The butter sauce is nice and garlicky. I cut the butter down to 1/2 cup total and cut the salt in half. Just to streamline a bit, I added the broccoli to the boiling pasta water during it's last 3 minutes of cooking time. Yes, I'm sure this would be quite good with shrimp also. I'll have to try that! Thanx!