| 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
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