| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Stern1 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Cleaned; large shrimp 250 g |
| 1/2 |
lb |
Scallops 250 g |
| 2 |
tb |
Olive oil; divided 25 mL |
| 1/2 |
c |
Pesto 125 mL |
| 3 |
|
Cloves garlic; finely chopped 3 |
| 1 |
|
Onion; chopped 1 |
| 1 |
pn |
Hot red pepper flakes pinch |
| 1 |
cn |
Plum tomatoes; with juices 1 |
|
|
; (28-oz/796 mL) |
| 1 |
lb |
Linguine 500 g |
INSTRUCTIONS
Pat shrimp and scallops dry. Butterfly shrimp, cutting them in two pieces.
Cut each scallop in two rounds.
In large bowl, combine seafood with 1 tbsp/15 mL oil and large spoonful
pesto. Reserve.
Heat remaining 1 tbsp/15 mL oil in large, deep non-stick skillet or Dutch
oven. Add garlic, onion and hot pepper flakes and cook gently for a few
minutes without browning. Add tomatoes and bring to boil. Cook gently until
thickened, breaking up tomatoes as you stir. Puree sauce at this point if
desired. Reserve.
Preheat broiler or barbecue and grill seafood. Add seafood to tomato sauce
and reheat gently. Do not overcook. (Seafood can also be cooked directly in
sauce.)
Meanwhile, bring large pot of water to boil. Add linguine and cook until
tender but firm. Drain pasta well. Toss with sauce.
Taste and adjust seasonings if necessary. Top each serving with spoonful of
pesto.
Converted by MC_Buster.
NOTES : This dish is so flavourful that every bite tastes like a burst of
spring. Instead of shellfish, you can use fresh swordfish, halibut, salmon
or tuna. The tomato sauce and the pesto sauce can be made ahead, but cook
the pasta at the last moment and then combine. This recipe, from Bonnie
Stern's Simply HeartSmart Cooking, makes 6 servings.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”