Dinner Recipes

Lemon Linguine with Bay Scallops

Lemon Linguine with Bay Scallops



Lemon Linguine with Bay Scallops

Serves: 4


8 oz linguine
2 tbsps chopped fresh parsley
2 tsps grated lemon peel
tsp fresh ground pepper
1 tbsp extra virgin olive oil
cup chicken stock or canned low salt broth
cup dry white wine
2 tbsps fresh lemon juice
12 oz bay scallops rinsed
cup grated parmesan cheese optional


Cook linguine in a large pot of boiling water until just tender but still al dent. Drain well.

Transfer to a large serving bowl and add, parsley, lemon peel, pepper and 1 tsp. of the oil and toss to coat.

Rinse scallops and pat dry.

In a medium sized nonstick skillet, heat remaining 1 tsp. oil and add scallops, turning frequently. Cook for 1 minute. Add chicken stock, white wine, and lemon juice to pan. Cook for an additional 2 minutes or so until scallops are done.

Pour scallops and cooking liquid into linguine. Toss well. Sprinkle with cheese and serve.