Linguini And Scallops

12 ingredients
7 steps

Ingredients

  • 1 lb. bay scallops
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. chopped parsley
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 2 Tbsp. margarine, divided
  • 1 (28 oz.) can tomatoes, broken up (undrained)
  • 1 tsp. Italian seasoning
  • 3 Tbsp. heavy cream
  • dash of ground nutmeg
  • 16 oz. linguini

Directions

  1. 1
    Combine scallops, lemon juice and parsley in dish; cover and refrigerate 30 minutes.
  2. 2
    In large frypan, cook onion and garlic in oil and 1/2 margarine until onion is tender.
  3. 3
    Add tomatoes and seasoning; simmer 30 minutes.
  4. 4
    Drain scallops.
  5. 5
    Melt margarine in another frypan and stir scallops for about 2 minutes.
  6. 6
    Stir in cream, nutmeg and tomatoes.
  7. 7
    Serve over cooked, hot linguini. Serves 6 to 8.

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