Scallops with Linguine

Name: Scallops with Linguine
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 227 grams bay scallops; 1 teaspoon butter; 59 milliliters grated carrot; 237 milliliters chicken broth; 2 Tbsps white wine or additional chicken broth; 1 Tbsp cornstarch; 177 milliliters sliced fresh mushrooms; 1 teaspoon minced fresh parsley; 1 garlic clove, minced; 2 green onions, sliced; 2 servings Lemon wedges, optional; 57 grams uncooked linguine

Scallops with Linguine might be just the main course you are searching for. One portion of this dish contains approximately 20g of protein, 4g of fat, and From preparation to the plate, this recipe takes about 25 minutes. A mixture of garlic clove, mushrooms, chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert.

Instructions

Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat.

Ingredients you will need

Corn Starch

Linguine

Butter

Broth

Wine

Equipment you will use

Frying Pan

Bowl

Add garlic; cook and stir 1 minute.

Ingredients you will need

Garlic

Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender.

Ingredients you will need

Green Onions

Vegetable

Mushrooms

Carrot

Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat.

Ingredients you will need

Corn Starch

Sauce

Equipment you will use

Frying Pan

Add scallops and parsley; cook until scallops are firm and opaque.

Ingredients you will need

Scallops

Parsley

Serve scallops with linguine and, if desired, lemon wedges.

Ingredients you will need

Lemon Wedge

Linguine

Scallops

Equipment

Frying Pan

Bowl

Ingredients

Servings:

227grams

bay scallops 1teaspoon

butter 59milliliters

grated carrot 237milliliters

chicken broth 2Tbsps

white wine or additional chicken broth 1Tbsp

cornstarch 177milliliters

sliced fresh mushrooms 1teaspoon

minced fresh parsley 1

garlic clove, minced 2

green onions, sliced 2servings

Lemon wedges, optional 57grams

uncooked linguine

Recommended wine: Pinot Noir, Chardonnay, Chenin Blanc

Pinot Noir, Chardonnay, and Chenin Blanc are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Fess Parker Santa Rita Hills Pinot Noir with a 4.2 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.

Fess Parker Santa Rita Hills Pinot Noir

Aromas of black cherry, forest floor, lavendar, raspberry, graham cracker, rose petal, and vanilla. Flavors of bing cherry, red currant, cranberry, earth, cacao, mineral.