Brown Butter Linguine and Scallops
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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!
Servings: 2
Ingredients:
Brown Butter Linguine and Scallops
Photography by Yvonne Duivenvoorden
| 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 | 1184 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 31% |
| vit A | 17% |
| vit C | 13% |
| folate | 84% |
Suggested Recipes
-
6 oz (175 g) linguine
4 oz (125 g) scallops (about 8)
3 tbsp (45 mL) butter
1/4 cup(50 mL) diced pancetta or prosciutto
2 tbsp (25 mL) pine nuts
1/2 tsp (2 mL) finely grated lemon rind
1 tbsp (15 mL) lemon juice
1/4 tsp (1 mL) salt
Pinch pepper
1 tbsp (15 mL) chopped fresh parsley
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.
Tags:
Main Course; Pasta/Noodles; Seafood; Meat-Pork; Nuts; Boil/Simmer; Skillet; For One or Two;
Source
Canadian Living Magazine: February 2008
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