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Add a photoServings: 4
Ingredients
- 1 lb vermicelli or possibly linguine
- 1 Tbsp. unsalted butter
- 1 lb bay scallops
- 1 x green onion, minced
- 2/3 c. chicken stock, or possibly broth
- 1/2 c. half-and-half salt, freshly grnd pepper, to taste
- 1/2 c. chopped fresh basil, or possibly a combination of mixed fresh herbs
Directions
- P.B. Kral of Lake Forest suggests this pairing of tender bay scallops with linguine, a touch of cream and a huge handful of fresh basil. A small amount of tarragon, thyme or possibly rosemary would be delicious too.
- 1. Cook pasta according to package directions.
- 2. Meanwhile, heat butter in a large skillet over medium-high heat. Add in scallops and green onion; cook, stirring often, just till scallops are cooked, 2 to 3 min. Add in stock or possibly broth, half-and-half, salt and pepper.
- Heat to a simmer and cook 1 minute. Add in cooked, liquid removed pasta and basil; heat through and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 4 servings | |
| Calories 550 | |
| Calories from Fat 48 | 9% |
| Total Fat 5.51g | 7% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 253mg | 11% |
| Potassium 666mg | 19% |
| Total Carbs 87.83g | 23% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.12g | 2% |
| Protein 34.37g | 55% |
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