| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chicago | Pasta, Main dish, Fish | 4 | servings |
INGREDIENTS
| 1 | lb | Vermicelli or linguine |
| 1 | tb | Unsalted butter |
| 1 | lb | Bay scallops |
| 1 | Green onion; chopped | |
| 2/3 | c | Chicken stock; or broth |
| 1/2 | c | Half-and-half |
| Salt; freshly ground | ||
| ; pepper, to taste | ||
| 1/2 | c | Minced fresh basil; or a |
| Combination of mixed fresh herbs |
INSTRUCTIONS
P.B. Kral of Lake Forest suggests this pairing of tender bay scallops with linguine, a touch of cream and a huge handful of fresh basil. A small amount of tarragon, thyme or rosemary would be delicious too. 1. Cook pasta according to package directions. 2. Meanwhile, melt butter in a large skillet over medium-high heat. Add scallops and green onion; cook, stirring often, just until scallops are cooked, 2 to 3 minutes. Add stock or broth, half-and-half, salt and pepper. Heat to a simmer and cook 1 minute. Add cooked, drained pasta and basil; heat through and serve at once. NOTES : Wonderful dish. I used fresh basil and fresh rosemary. We served this with Fat-free Parmesan cheese. Recipe by: Chicago Tribune , June 21, '95 Converted by MM_Buster v2.0l.
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