Pasta with Scallops
by Betty Douglass
This quick and easy preparation for scallops will please any seafood lover. Bennett’s Creek Farm Market & Deli carries fresh scallops in season. Or try this recipe with fresh shrimp.
- 1/4 cup olive oil
- 1/4 cup butter
- 1 Tbs. minced garlic
- 3/4 pound scallops or 1 pound shrimp
- salt and freshly-ground pepper, to taste
- 1/2 cup minced parsley
- 1/4 cup toasted plain bread crumbs
- 1 pound linguine or spaghetti
Set a large pot of salted water to boil. In a small saucepan, warm the olive oil, butter and garlic over low heat until the garlic turns pale tan, gently shaking the pan occasionally. Add the scallops (or shrimp), salt and pepper and cook just until the surface of the scallops turn opaque. Add half of the parsley and bread crumbs and turn off the heat.
Cook the pasta according to the package directions. When it is just about done, reheat the scallops. Drain the pasta, toss with the sauce, and top with remaining parsley. Add a sprinkling of olive oil if the dish seems dry.
Makes 3-4 servings