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Monday, September 23, 2019
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In the Galley

Quick & Easy Linguine and Scallops Recipe

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The Boat Galley
By Carolyn Shearlock
theboatgalley.com

Quick & Easy Linguine and Scallops Recipe

Early in our cruising, I learned that it is very easy to ruin scallops.  We had helped a fisherman who was out of gas and as a thank-you gift, he gave us a dozen beautiful scallops that his son had just gathered.  Although I carefully followed a recipe, I ended up with something that more resembled hockey pucks than a seafood delicacy.

Then our friends Robin and Martin invited us aboard their trawler, The Cat’s Meow, for dinner . . . scallops.  Robin’s scallops – tossed with pasta – simply melted in my mouth. How did she do it?

Robin explained that basically you don’t want to “cook” a scallop, as they get tough very easily (yeah, I knew that!).  Instead, she said, “You just want to introduce them to warmth.”

Even better, Robin had a virtually foolproof technique for keeping them tender.

Cook the other ingredients in the dish, then turn the heat off and add the scallops to the pan.  Toss everything together, then put the cover on for a few minutes until the scallops are just opaque.  I couldn’t believe it was so simple and gave such great results!

Linguine and Scallops

Prep Time: 15 mins

Cook Time: 12 mins

Resting: 3 mins

Total Time: 30 mins

Course: Main Dish

Cuisine: Dairy-Free, Fish/Seafood

Servings: 4

Calories: 569 kcal

Ingredients

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