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Cook the linguine according to the package directions. Drain well.
Meanwhile, in a large skillet with a tight fitting cover, combine the broth, lemon juice, and bay leaf.
Bring the mixture to a boil over medium-high heat, add the scallops, and cover.
Cook until the scallops just turn opaque, about 2 minutes. Use a slotted spoon to remove the scallops from the pan and keep them warm.
In another skillet, heat the olive oil over medium-high heat.
Add the onion and cook until it softens, about 3 minutes. Stir in the garlic, Worcestershire sauce, and tomato paste, and cook for 1 minute longer.
Add the scallop poaching liquid to the skillet and cook over high heat until it reduces by half, about 3 minutes. Use a slotted spoon to remove the bay leaf.
Return the scallops to the skillet and cook until they are heated through, about 1 minute.
Stir in the basil and pepper and serve immediately over the linguine.