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About this recipe:
Fresh scallops are cooked with garlic, onion and white wine, then tossed with linguine. Serve with a sprinkling of Pecorino and fresh parsley.
4 tablespoons butter
3 cloves garlic, minced
1 large onion, minced
100ml (4 fl oz) dry white wine
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
50g (2 oz) freshly grated Pecorino Romano cheese
1 (500g) tub chicken stock
500g (1 1/4 lb) sea scallops
1 (500g) packet linguine pasta
handful chopped fresh parsley
- In a large frying pan, melt butter over medium heat and sauté garlic and onion until translucent. Add wine, salt, black pepper and cheese.
- Add chicken stock and scallops; increase heat and boil rapidly for 5 minutes.
- Meanwhile, cook linguine according to packet instructions; drain.
- Reduce heat for scallop mixture and add parsley; toss with linguine.
Always take care not to overcook scallops, as their texture can easily turn rubbery.
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