recipe: bay scallops in linguine

i remembered your previous post about your love affair with scallops while doing my grocery shopping yesterday. so i decided to get half a pound, enough for two servings. too bad you’re not close enough for me to cook you this meal. this is quite similar to the mussels dish i had a couple of months back.


2 teaspoons butter (or olive oil), minced garlic, bay scallops, fresh or dried parsley, salt and pepper, bread crumbs, parmesan and linguine


boil the pasta until al dente. set aside.
in a separate pan, melt the butter. sauté the garlic until golden brown. toss in the bay scallops, parsley, salt and pepper. cook for no more than 2 minutes. if you cook the scallops for too long, they become chewy and lose their flavor. split the pasta between two plates or bowls. add the scallops. sprinkle some bread crumbs (preferably parmesan or italian flavor) and parmesan. serve with hot rolls.


2 Comments Add yours

  1. Betis Boy says:

    now it's my turn: I WAAAAAANT!!! you might as well call that “linguine IN bay scallops” 😀


  2. Guagua Girl says:

    HA HA HA! this dish, though, has to be eaten right away. it's not as good after it's been reheated because the scallops start getting rubbery.


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