Linguini with Scallops and Garlic
Instructions:
- 1/2 Lb. Linguini
- 1/2 Lb. Bay Scallops (small)
- 1/2 Onion, Chopped
- 1 Red Pepper, Thinly Sliced
- 1 Green Pepper, Thinly Sliced
- 4 Cloves Garlic, Crushed
- 2 Tbsp. Olive Oil
- 2 Tbsp. Butter
- Variation: If you don’t like onions, substitute 1 Shallot for the 1/2 onion. Add 1/4 Lb. Shrimp or use Shrimp instead of scallops. Use only red peppers if you don’t like green ones.
- Cook Linguini Pasta as directed on package.
- In a large frying pan, saute Bay Scallops in Olive Oil and Garlic over a medium heat, for about 5 minutes, stirring frequently, until opaque.
- Remove Scallops to temporary dish.
- Add Onion, the Red and Green Pepper, butter and Salt and Pepper to taste.
- Cook over low-medium heat until peppers are tender, but a little crisp, about 15 minutes.
- Add Scallops and heat through.