Cook linguine according to package directions. Heat medium pan to medium high heat. Add olive oil, shrimp and scallops. Cook to 3/4 doneness; add garlic and sprinkle with pepper. Add wine. Cook for 15-30 seconds. Add cream and cook until desired thickness. Toss cooked linguine into shrimp and scallop mixture. Put pasta on plates and sprinkle with cheese. Garnish with parsley. Makes 2-3 entrees.
In large saucepan, melt butter.
Stir in mushroom stems and scallops for a minute or two.
Sprinkle in flour; stir until it disappears.
Gradually add half and half or milk; blend until saucy.
Stir in seasonings and mushroom caps; simmer for 2 to 3 minutes.
Serve over linguine pasta.
Lay scallops in casserole.
Mix sherry and canned soup.
Add shrimp.
Pour soup and sherry over all.
Cook at 350\u00b0 for 25 to 30 minutes.
Blend crumbs and butter.
Spread over all and bake 15 minutes plus.
Test doneness of scallops.
Thaw scallops and shrimp (if frozen).
Boil the linguine according to the instructions on the packet.
Meanwhile heat the olive oil in a large frying pan and add the scallops; Cook for 1-2 mins on each side until golden.
Add the chilli, garlic and tomatoes and stir into the scallop juices, followed by the lemon juice and cook for 30 seconds.
Drain the pasta and add the scallop mixture and rocket leaves to it; Season with salt and pepper, toss and serve immediately garnished with the lemon zest.
ink on each side and scallops are lightly browned.
Remove
owels to drain.
Pat scallops and shrimp dry separately and
Prepare linguine according to package directions.
time to boil the linguine! Cook until al dente. Uncover
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.
quarts water.
Add linguine; return to boil and cook
Cook linguine to desired doneness as directed
Cook linguine.
Cut broccoli into florets and discard stem. Steam 2 minutes; rinse in cold water and set aside.
Saute garlic lightly in 4 tablespoons of the butter.
Add broccoli; stir to coat with butter.
Add scallops and cook 3 minutes.
Rinse cooked linguine in cold water.
Return to heat and toss with 2 tablespoons butter, salt and pepper.
Serve with scallops and broccoli spooned over the pasta and topped with grated Parmesan cheese.
Serves 4.
Place rinsed scallops and shrimp in a bowl
s boiling, stir in the linguine, and return to a boil
eady to serve.).
Cook linguine with 2 teaspoons of salt
In large heavy saucepot or Dutch oven heat oil; cook onion and garlic 5 minutes or until golden. Add wine; simmer until reduced by half.
Stir in spaghetti sauce, parsley, bay leaf, basil, Tabasco sauce and salt. Cover; simmer 10 minutes.
Add shrimp and scallops. Cover; simmer 4-5 minutes or until seafood is done. Server over linguine.
Cook bacon in large skillet over medium-high heat until crisp. Transfer bacon to large serving bowl.
Discard all but 1 tablespoon drippings from skillet.
Add minced shallots and sea scallops. Cook until browned, 4 minutes.
Transfer scallops to bowl.
Add clam juice to skillet.
Bring to a boil.
Reduce heat and simmer 2 minutes.
Toss with cooked linguine, bacon, scallops, parsley and olive oil.
ater to a boil. Cook linguine at a boil until tender
nd cook linguine to just before al dente.
Season scallops with