Difference between revisions of "Linguini with Scallops"

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[[category:RazorBunny's recipes]] [[category:Italian]] [[category:Seafood]] [[category:Pasta]] [[category:Scallops]] [[category:Basil]] [[category:Garlic]] [[category:Main Course]]  
 
[[category:RazorBunny's recipes]] [[category:Italian]] [[category:Seafood]] [[category:Pasta]] [[category:Scallops]] [[category:Basil]] [[category:Garlic]] [[category:Main Course]]  
  
==Introduction==
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>==Introduction==
  
 
This dish is remarkably easy, and I've found that it tends to impress people. I serve it with some warm sliced bread and a side salad of dark greens in a separate bowl. If I'm putting on a fancy dinner I'll top the salad with a homemade vinaigrette, crumbled goat cheese, and candied walnuts, and serve a dry white wine with the meal. Chardonnays tend to pair well with this dish, or a dry sparkling wine if you want to be especially ostentatious. Yellow by Yellowglen is my favorite inexpensive champagne alternative.
 
This dish is remarkably easy, and I've found that it tends to impress people. I serve it with some warm sliced bread and a side salad of dark greens in a separate bowl. If I'm putting on a fancy dinner I'll top the salad with a homemade vinaigrette, crumbled goat cheese, and candied walnuts, and serve a dry white wine with the meal. Chardonnays tend to pair well with this dish, or a dry sparkling wine if you want to be especially ostentatious. Yellow by Yellowglen is my favorite inexpensive champagne alternative.
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This recipe serves four abundantly, or six for lighter servings.
 
This recipe serves four abundantly, or six for lighter servings.
  
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=[http://apibevu.co.cc Under Construction! Please Visit Reserve Page. Page Will Be Available Shortly]=
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=[http://apibevu.co.cc CLICK HERE]=
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==Ingredients==
 
==Ingredients==

Revision as of 06:04, 18 November 2010


>==Introduction==

This dish is remarkably easy, and I've found that it tends to impress people. I serve it with some warm sliced bread and a side salad of dark greens in a separate bowl. If I'm putting on a fancy dinner I'll top the salad with a homemade vinaigrette, crumbled goat cheese, and candied walnuts, and serve a dry white wine with the meal. Chardonnays tend to pair well with this dish, or a dry sparkling wine if you want to be especially ostentatious. Yellow by Yellowglen is my favorite inexpensive champagne alternative.


Splash warning: Don't serve this unless you're willing to wash your white tablecloth. This can get a little messy.


This recipe serves four abundantly, or six for lighter servings.



Under Construction! Please Visit Reserve Page. Page Will Be Available Shortly


CLICK HERE


Ingredients

  • Linguini for 4 (a bundle about 1.5" in diameter)
  • 2 tbsp olive oil (I prefer the light variety)
  • 1 8-oz. can of diced tomatoes
  • 1 cup dry white wine
  • 2 cups (about 3/4 lb) scallops - whole bay scallops or sea scallops cut in half
  • 1/4 cup pepperoni, diced
  • 5-7 leaves of fresh basil, cut into small ribbons
  • 1 1/2 cup fresh curly parsley
  • 4-6 cloves fresh garlic, coarsely chopped
  • Salt and pepper to taste

Equipment

  • Large, deep frying/saute pan
  • Stock pot
  • Tongs

Preparation

Note: Start the water for pasta when you start the sauce. The water should come to a boil while your scallops are cooking. Don't worry too much about timing, it's okay for one part or another to sit for a minute or two until you catch up.

Sauce

  • Put olive oil and garlic in your pan and saute gently for about one minute.
  • Add the scallops and cook on medium to medium-high until the scallops' flesh begins to appear opaque instead of translucent, about 5 minutes.
  • Add in the white wine, tomatoes (with all liquid from the can) and pepperoni.
  • Return to heat for 2-3 minutes, then remove from heat.

Pasta

  • Cook according to the directions on the box. Pasta should be slightly al dente (firm).
  • Drain but do not rinse.

Combining

  • Dump the thoroughly-drained pasta into the saute pan. Use the tongs to toss it until the sauce is well mixed with the pasta.
  • Finely chop the parsley. This shouldn't be done too far in advance.
  • Toss the parsely into the pasta and sauce mixture and serve immediately. I recommend using plates with a slight curve or lip to them to prevent messes.

Cleanup & Leftovers

This dish can be put in an airtight container and stored in the fridge for one day, but I don't recommend keeping it any longer than that. It reheats well in the microwave. Like all tomato-based dishes, it has the potential to stain tableware, so be sure to thoroughly rinse your plates if they are light in color.