Skip to main content

View Recipe

LEMON LINGUINE WITH BAY SCALLOPS


Serves : 4

INGREDIENTS
  • 8 oz linguine
  • 2 tbsps chopped fresh parsley
  • 2 tsps grated lemon peel
  • tsp fresh ground pepper
  • 1 tbsp Culinary Circle Extra Virgin Olive Oil
  • cup chicken stock or canned low salt broth
  • cup dry white wine
  • 2 tbsps fresh lemon juice
  • 12 oz bay scallops rinsed
  • cup grated parmesan cheese optional

DIRECTIONS

Cook linguine in a large pot of boiling water until just tender but still al dent. Drain well.

Transfer to a large serving bowl and add, parsley, lemon peel, pepper and 1 tsp. of the oil and toss to coat.

Rinse scallops and pat dry.

In a medium sized nonstick skillet, heat remaining 1 tsp. oil and add scallops, turning frequently. Cook for 1 minute. Add chicken stock, white wine, and lemon juice to pan. Cook for an additional 2 minutes or so until scallops are done.

Pour scallops and cooking liquid into linguine. Toss well. Sprinkle with cheese and serve.