Wednesday, May 20, 2009

Scallop Scampi with Lemon Parsley Pasta
By Penny Rich

4 Servings

1 pound linguini
2 tablespoons butter
1 tablespoon olive oil
Zest of 1 lemon
¼ cup parsley, chopped
Salt and pepper
1 tablespoon butter
5 scallions, chopped in ½ pieces
1 ½ pounds bay scallops
3-4 cloves of garlic, minced
¼ cup dry vermouth
1 lemon, juiced
1 tablespoon parsley

Cook paste to direction on package. Drain and toss with butter, oil, lemon zest, parsley, salt and pepper. Place on a serving platter.
Heat butter in a large frying pan on a high flame. Add scallions and sauté for 3-5 minutes. Add scallops and cook for 5-7 minutes until they turn opaque. Remove from heat and place on top of lemon pasta. Return the pan to heat and add garlic, vermouth and lemon juice. Cook for 2-3 minutes and pour over scallops and pasta. Sprinkle with parsley, serve.

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