• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C, D, P
MineralsNatrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Vermicelli or linguine

  2. 1 tablespoon 15ml Unsalted butter

  3. 1 lb 454g / 16oz Bay scallops

  4. 1 Green onion - chopped

  5. 2/3 cup 157ml Chicken stock - or broth

  6. 1/2 cup 118ml Half-and-half

  7. Salt - freshly ground pepper, to taste

  8. 1/2 cup 46g / 1.6oz Minced fresh basil - or a

  9. Combination of mixed fresh herbs

Instructions Jump to Ingredients ↑

  1. 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 rosemary would be delicious too.

  2. Cook pasta according to package directions.

  3. Meanwhile, melt butter in a large skillet over medium-high heat. Add scallops and green onion; cook, stirring often, just until scallops are cooked, 2 to 3 minutes. Add stock or broth, half-and-half, salt and pepper. Heat to a simmer and cook 1 minute. Add cooked, drained pasta and basil; heat through and serve at once.


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