Scampi-Style Scallops Over Linguine recipe
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Ingredients
- 1 (16 ounce) package linguine 1 (2 ounce) can anchovy fillets with oil ½ onion, minced ¾ cup chicken stock ¼ cup white wine 1 teaspoon minced garlic ½ teaspoon dried parsley ⅛ teaspoon seafood seasoning (such as Old Bay®) 12 ounces bay scallops salt and pepper to taste
Nutrition Info
- 555.8 caloriescarbohydrate: 87.6 gcholesterol: 60.4 mgfat: 4.6 gfiber: 4.1 gprotein: 39.5 gsaturatedFat: 0.8 gservingSize: -sodium: 807.4 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Scampi-Style Scallops Over Linguine
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Heat a large skillet over medium heat, cook and stir the anchovies with the oil in the skillet until the anchovies melt into the oil, about 2 minutes, add the onion and cook until translucent, 3 to five minutes. Stir in the chicken stock, wine, garlic, parsley, and seafood seasoning, lie the scallops into the liquid, season with salt and pepper. Bring the mixture to a boil and cook until the scallops are opaque, about 7 minutes. Serve over the cooked linguine.