Linguine Fini in Butter Sauce with Bay Scallops and Herbs
4 servings Linguine fini in butter sauce with bay scallops and herbs, back-to-basics pasta recipe uses bay scallops, fresh herbs, garlic, and butter sauce with a citrus undertone. It is easy and fun to make with store-bought linguine (or other pasta shapes), or you can take it one step further and prepare... Read more ... homemade linguine according to my pasta recipe here. Bay scallops are the perfect protein to cook with – bite-size, perfect for pasta or stir fry, and taste just like regular scallops but cost less and cook faster than the larger-sized scallops. After you try this meal, I guarantee it will make it to your favorite list! Read less x saved Tom the Chef Founder January 18, 2024 25 min.25 min.1/5 25 min. 25 min. 1/5 Ingredients: Pasta & butter sauce: 4 serving of linguine fini (store-bought or recipe here, or other kinds of pasta)¼ cup of frying oil (any kind) (adjust if needed)½ cup of herbs of your choice - fresh and finely chopped (*)10 cloves of garlic - peeled and sliced1 stick of unsalted butter - cut into large pieces (¼ LB)¾ TSP of salt½ TSP of pepper - ideally freshly ground1 LB of bay scallops - fresh (or defrosted frozen)1 cup of parmesan cheese - grated Juice from 1 lemon 4 serving of linguine fini (store-bought or recipe here, or other kinds of pasta) ¼ cup of frying oil (any kind) (adjust if needed) ½ cup of herbs of your choice - fresh and finely chopped (*) 10 cloves of garlic - peeled and sliced 1 stick of unsalted butter - cut into large pieces (¼ LB) ¾ TSP of salt ½ TSP of pepper - ideally freshly ground 1 LB of bay scallops - fresh (or defrosted frozen) 1 cup of parmesan cheese - grated Juice from 1 lemon Final touch: parmesan cheese - grated (or parmesan shavings) salt pepper - ideally freshly ground herbs of your choice - finely chopped parmesan cheese - grated (or parmesan shavings) salt pepper - ideally freshly ground herbs of your choice - finely chopped Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Colander2x Medium Mixing Bowl (3 – 4 QT)1x Lemon Squeezer (optional)1x Large Pot (8 QT or more)1x Large Sauté Pan or Stir Fry Pan (12″ or more and ovenproof)1x Tongs (preferably with silicone tips)1x Small Hand Grater or Garlic Press 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Colander 2x Medium Mixing Bowl (3 – 4 QT) 1x Lemon Squeezer (optional) 1x Large Pot (8 QT or more) 1x Large Sauté Pan or Stir Fry Pan (12″ or more and ovenproof) 1x Tongs (preferably with silicone tips) 1x Small Hand Grater or Garlic Press Directions: 1. Pasta: A. Cook your pasta (follow the instructions on the box for cooking store-bought pasta), then drain the water by pouring the pasta over a colander. B. Or prepare and cook homemade pasta, and then drain with a colander. Cook linguine to very ala dente since it is a fragile kind of pasta and will finish cooking during the finishing cooking phase (step 4). Do not leave your pasta to rest in the colander. It is still cooking, and because of the hot temperature of the pasta, you can end up with overcooked pasta. Use the pasta immediately in the next step or place the pasta to cool on a baking sheet if you need more time and keep occasionally stirring to prevent overcooking before you further cook with the pasta. Cook linguine to very ala dente since it is a fragile kind of pasta and will finish cooking during the finishing cooking phase (step 4). Do not leave your pasta to rest in the colander. It is still cooking, and because of the hot temperature of the pasta, you can end up with overcooked pasta. Use the pasta immediately in the next step or place the pasta to cool on a baking sheet if you need more time and keep occasionally stirring to prevent overcooking before you further cook with the pasta. 2. Butter sauce with scallops: 2.1. Preheat the stir-fry pan on medium-high heat with ¼ cup of frying oil and add: 10 cloves of garlic – sliced 1 cup of herbs of your choice – finely chopped Sauté with occasional stirring until the garlic is cooked – get a light appetizing sear (about 2- 4 minutes). 2.2. Reduce heat to medium and add: 1 stick (¼ LB) of butter – cut into a few pieces ¾ TSP of salt ½ TSP of ground pepper – ideally freshly ground And let slowly melt with occasional stirring. 2.3. Add: Bay Scallops And cook in melted butter with occasional stirring until fully cooked (about 2 – 4 minutes). * 2.4. Add: Cooked Pasta Cook with constant stirring with tongs until the butter gets absorbed into the pasta and all ingredients nicely combine (about 1 minute). Important: Stir pasta gently with tongs with silicone tips to prevent ripping the noodles. It is also important to gently scoop up part of the noodles and fold a section of noodles over as a part of the stirring process. 3. Complete the meal: 3.1. Take the pan off the burner and add: 1 cup of grated parmesan Juice from 1 Lemon Turn and thoroughly (but still gently) stir together using tongs. 3.2. Taste and add salt or pepper if needed. 4. Plating & serving: 4.1. Place the pasta in the center of the plate using tongs (try to create a twist effect during plating). 4.2. Sprinkle with grated parmesan, freshly ground salt, and pepper. Optionally, also sprinkle with finely chopped fresh herbs. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature of 145°F. Kitchen Guide Shellfish The USDA minimum safe internal temperature is 145°F. The popular serving temperature is the same as the minimum serving temperature. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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