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Scallops Linguine

 

 


4 ounces linguine
1/2 pound scallops, rinsed, drained
1 tablespoon lemon juice
1 clove minced garlic
2 teaspoons chopped fresh parsley
1/4 teaspoon dried dill weed
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1/4 cup whipping cream
2 tablespoons grated Parmesan cheese

 

 

Cook linguine to desired doneness as directed on package. Drain; rinse with hot water. Meanwhile, cut scallops into quarters, if desired. In large bowl, combine scallops, lemon juice and garlic. Sprinkle with parsley, dill weed, salt and pepper; toss gently. Cover; refrigerate 10 to 15 minutes to blend flavors. Melt margarine in large saucepan. Drain scallops; cook in margarine over medium -high heat 3 to 4 minutes, stirring occasionally. Add cream heating thoroughly, about 1 minute. Add linguine to scallop mixture, tossing gently to distribute scallops and heat thoroughly. Sprinkle with parmesan cheese. Serve immediately.

 


 

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