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| Scampi-Style Scallops Over Linguine |
"I love scallops, particularly bay scallops. This is a quick and easy way I've found to prepare them. It has become a regular at my house. If you prefer a thicker sauce, make a slurry out of a teaspoon water mixed with a teaspoon of cornstarch and stir into the boiling liquid to tighten it up. Serve with crusty bread for an easy weeknight meal."
Ingredients :
- 1 (16 ounce) package linguine
- 1 (2 ounce) can anchovy fillets with oil
- 1/2 onion, minced
- 3/4 cup chicken stock
- 1/4 cup white wine
- 1 teaspoon minced garlic
- 1/2 teaspoon dried parsley
- 1/8 teaspoon seafood seasoning (such as Old Bay®)
- 12 ounces bay scallops
- salt and pepper to taste
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 40M |
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- 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.
Notes :
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