Brown Butter Linguine and Scallops
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This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 606 |
| pro | 25 g |
| total fat | 26 g |
| sat. fat | 12 g |
| carb | 67 g |
| fibre | 4 g |
| chol | 74 mg |
| sodium | 1,184 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 31 |
| vit A | 17 |
| vit C | 13 |
| folate | 84 |
Scallops are a great alternative to chicken on a busy weeknight. Cooked to perfection in just 5-6 minutes, you'll spend more time boiling the linguine!
Ingredients
Preparation
In pot of boiling salted water, cook linguine until tender but firm, 7 to 9 minutes; drain, reserving 1/2 cup (125 mL) of the liquid.
Meanwhile, pull muscle off each scallop and discard; pat scallops dry. Set aside.
In large skillet, melt butter over medium-high heat; cook pancetta and pine nuts until pancetta is lightly browned, about 2 minutes. Stir in lemon rind. Using slotted spoon, transfer to small bowl.
Add scallops to pan; cook until opaque and browned on both sides, 2 to 3 minutes. Return pancetta mixture to pan; stir in 1/3 cup (75 mL) of the reserved pasta water, scraping up brown bits with wooden spoon.
Add lemon juice, salt, pepper and pasta, tossing to coat well and adding additional liquid if desired. Sprinkle with parsley.
Meanwhile, pull muscle off each scallop and discard; pat scallops dry. Set aside.
In large skillet, melt butter over medium-high heat; cook pancetta and pine nuts until pancetta is lightly browned, about 2 minutes. Stir in lemon rind. Using slotted spoon, transfer to small bowl.
Add scallops to pan; cook until opaque and browned on both sides, 2 to 3 minutes. Return pancetta mixture to pan; stir in 1/3 cup (75 mL) of the reserved pasta water, scraping up brown bits with wooden spoon.
Add lemon juice, salt, pepper and pasta, tossing to coat well and adding additional liquid if desired. Sprinkle with parsley.
Source : Canadian Living Magazine: February 2008
- Keywords : Main Course; Linguine; Scallops; Pine Nuts; Skillet; Prosciutto;
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