Linguine With Broccoli and Bay Scallops Recipe #188389
An attractive and yummy combination from the Frog Commissary Cookbook. Though I've never tried it, this would probably work with shrimp as well.
40 min | 15 min prep
SERVES 4
- 4 cups broccoli florets, and stems
- 1/2 lb dried linguine (or 3/4 lb fresh)
- 3/4 cup butter
- 2 teaspoons garlic, minced
- 1 lb bay scallop
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper
- 2/3 cup parmesan cheese (or more)
- Peel broccoli stems and cut into 1/4 inch thick slices.
- Blanch broccoli in boiling salted water, drain and refresh under cold water, drain and set aside.
- Cook linguine til al dente in a large pot of boiling water. Drain well and toss with 1/4 cup butter.
- Heat remaining 1/2 cup butter in a large skillet.
- Add garlic and saute till softened.
- Add scallops, salt and pepper.
- Saute 3 minutes or till scallops are opaque.
- Add broccoli and heat 1 minute.
- Add pasta and heat through.
- Add cheese and serve at once.
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5 stars