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Braised Scallops over Spinach Chive Linguine - What's cooking in Sally's kitchen
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blueberries4sal
blueberries4sal
blueberries4sal
Sat, Feb. 7th, 2009 08:06 pm
Braised Scallops over Spinach Chive Linguine

This is what's cooking tonight!


with steamed spinach and a grating of Parrano cheese


cooking in the skillet with butter and garlic


almost caramelized

Ingredients:

One thawed package of Trader Joes Frozen Sea Scallops (or a dozen fresh if you can get them)
tablespoon of minced garlic
3 tblspns butter

Trader Joes Spinach Chive Linguine
Steam-in-bag spinach

Pat dry the scallops on a paper towel, reserving the liquid they came in.
Melt butter over high, add garlic, brown slightly turn to medium
add scallops and cook over medium heat turning carefully as they cook.

This is a slow caramelizing process that takes probably about 15-20 min.
When done, add the reserved liquid and turn to low

Cook linguine, drain and rinse. Toss with a little olive oil
Steam spinach in bag as per directions

Serve everything, sprinkle with fresh lemon juice, salt if desired, and grated Parrano cheese.
EAT!

(6 each for two people, or four each for three people)

4CommentReplyShare

tuscendi
tuscendi
TuScendi
Sun, Feb. 8th, 2009 02:03 am (UTC)

Your food photos are always so beautiful and the food looks so delicious and it makes me hungry!


ReplyThread
blueberries4sal
blueberries4sal
blueberries4sal
Sun, Feb. 8th, 2009 05:10 am (UTC)

Thank you-- I posted it on cooking and they're beating up on me. Nice club over there.
NOT


ReplyThread Parent
gigiss
gigiss
Gigiss
Sun, Feb. 8th, 2009 02:20 am (UTC)

Oh, my, this looks heavenly. I adore scallops.


ReplyThread
blueberries4sal
blueberries4sal
blueberries4sal
Sun, Feb. 8th, 2009 05:10 am (UTC)

Thanks, my friend. Wish you could enjoy it.


ReplyThread Parent