Basil Pasta With Bay Scallops
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chicago | Fish, Main dish, Pasta | 4 | Servings |
INGREDIENTS
| 1 | lb | Vermicelli or linguine |
| 1 | T | 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. Cook pasta according to package directions. 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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Nutrition (calculated from recipe ingredients)
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Calories: 81
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 9.2mg
Sodium: 369.7mg
Potassium: 451mg
Carbohydrates: 10.4g
Fiber: 4.8g
Sugar: <1g
Protein: 3.4g