Preparation:
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.
1. Cook pasta according to package directions.
2. 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. |
