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Nutrition Facts
Serving Size 1 (216g) Recipe makes 4 servings
Calories 796
Calories from Fat 340		(42%)
Amount Per Serving		%DV
	Total Fat 37.8g	58%
	Saturated Fat 22.9g	114%
	Monounsaturated Fat 9.9g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 115mg		38%
Sodium 419mg		17%
Potassium 341mg		9%
Total Carbohydrate 87.8g		29%
	Dietary Fiber 3.7g	14%
	Sugars 2.2g
Protein 25.7g		51%
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Linguini With Scallops and Herb Cream

Recipe #129618 | 40 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: kzbhansen
Jul 12, 2005

Scallops, linguini in a garlicy cream sauce

SERVES 4 -6 (change servings and units)

Ingredients

1 lb linguine
1/2 cup butter
2-3 garlic cloves, minced
1 tablespoon basil, chopped
1 dash white pepper
20-25 small scallops
1/2 cup parmesan cheese, grated
1/2 cup cream

Directions

1
Prepare linguini as per directions on package.
2
Meanwhile, melt butter in skillet, saute garlic, basil and white pepper for about 4 minutes.
3
Add scallops to the butter/garlic mixture and saute for 4-5 minutes.
4
Add cream and parmesan. Stir until the sauce thickens.
5
Toss with pasta.

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Featured Reviews for This Recipe

From: Kasha

On Mar 1, 2009

Very easy and anyone would like it. I used grilled shrimp instead of scallops, scallops would be great and the shrimp was fantastic.

0 people found this review helpful

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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!!!

0 people found this review helpful

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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!

3 people found this review helpful

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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)!

1 person found this review helpful

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