Garlic Scallops Linguine
Equipment
- 1 Large pot for boiling pasta,
- 1 large frying pan
Ingredients
- 1/2 lb linguine
- 1/2 lb bay scallops small
- 1/2 onion chopped (or 1 shallot for variation)
- 1 red pepper thinly sliced
- 1 green pepper thinly sliced (optional, or use only red pepper)
- 4 cloves garlic crushed
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Cook Linguine: Cook the linguine pasta according to the package instructions until al dente.
- Drain and set aside.
- Saute Scallops: In a large frying pan, heat the olive oil over medium heat.
- Add the crushed garlic and bay scallops.
- Saute for about 5 minutes, stirring frequently, until the scallops are opaque.
- Remove the scallops to a temporary dish and set aside.
- Cook Vegetables: In the same frying pan, add the chopped onion (or shallot), thinly sliced red pepper, and thinly sliced green pepper (if using).
- Add the butter and season with salt and pepper to taste.
- Cook over low-medium heat for about 15 minutes, or until the peppers are tender yet still a little crisp.
- Combine Ingredients: Add the cooked scallops back to the frying pan with the cooked vegetables.
- Heat through for a few minutes.
- Serve: Serve the garlic scallops linguine hot, with the scallops and vegetables piled on top of the cooked linguine.
Notes & Wine Advice
Wine Pairing:
Pair this garlic scallops linguine with a crisp and acidic white wine such as a Pinot Grigio or a Sauvignon Blanc. The citrus and herbal notes in these wines will complement the garlic and scallop flavors in the dish.Nutrition values
Calories: 350 kcal | koolhydraten: 40 g | Eiwitten: 15 g | Vet: 15 g | Suiker: 3 g