I felt like seafood yesterday….so I made myself this divine linguine with scallops!
This pasta is going to knock your socks off…and I m not even joking. Plus it’s simple and quick to make.
I’m off to Shenzhen today for a business trip, will be back tomorrow night, just in time to get ready for the New Ballance night at Hollywood, where ExpatCucina will be a sponsor. Ya, ya, we sponsor events now too…LOL
I’ll tell you more about that soon, now let’s make this pasta, shall we?
Ingredients (serves 2):
- 160 g linguine (or any kind of long pasta)
- 1 can of tomatoes (400 g)
- 2 cloves garlic
- 3 tbsp olive oil
- 200 g scallops
- 2/3 cup dry white wine
- fresh basil
- salt and pepper
- 2 tbsp light cream (optional)
Take the scallops
in a skillet heat up 2 tbsp of olive oil
when hot throw in the scallops and brown them over medium heat. Adjust with salt
Pour in 1/3 cup of dry white wine, turn on high and let them get a nice brown color on the outside.
Remove and set aside
In the same skillet (without washing it) add 1 more tbsp of olive oil, add the garlic, saute’ for a few minutes then pour the remaining 1/3 cup of wine and let it bubble scraping the bottom of the pan. Then pour in the tomatoes, adjust with salt and pepper
and let cook for about 10-15 min. When ready add some fresh basil.
Meanwhile cook the linguine according to package instructions.
Pour the pasta into the tomato sauce
Then add the scallops
Move to serving plate
now if you want to add some extra flavor, warm up some light cream and add it to the sauce
Stir it around
Scallops kindly provided by Baodefood.com