->Linguine Scallops 01 <-

8 ounce package linguine

3 ounce dried tomatoes

1/2 cup boiling water

2 Tablespoons basil

1 pound scallops

1 garlic clove, minced

1/2 cup water

1 teaspoon lemon juice

1 cup evaporated milk

1 Tablespoon flour

1/2 teaspoon fresh ground pepper

Prepare linguine according to package directions, drain and set

aside. Place dried tomatoes in bowl, pour boiling water over them

and soak for 5 minutes, drain. Chop tomatoes and basil; set aside.

Rinse scallops and dry with paper towel. Cut scallops in half. In

large nonstick skillet over high heat, saute scallops and garlic

in water and lemon juice until they are opaque throughout. Remove

scallops to bowl. Place milk, flour and spices in blender; mix

well. Pour milk mixture gradually into same skillet over medium

heat, stir in tomatoes and basil mixture, cook for one minute;

stirring constantly. Mixture will boil and become thick. Return

scallops to skillet; heat through. Stir in linguine and heat through.

Serve hot. Makes 4 servings.