Spinach Linguine with Scallops

Serves 6

Ingredients

  • 1 pound sea scallops
  • 1 pound spinach linguine
  • 1 cup chicken broth
  • 2 Tablespoons fresh lemon juice
  • 1 bay leaf
  • 1 Tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 Tablespoon Worcestershire Sauce
  • 1 teaspoon low salt tomato paste
  • 2 Tablespoons fresh basil, chopped
  • 1/4 teaspoon freshly ground black pepper

Directions

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.

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