Scallops With Linguine Recipe

A light and elegant pasta dish featuring tender bay scallops and crisp vegetables tossed in a delicate white wine and garlic sauce over linguine.

Posted by Aussie Meat and we thank Taste of Home for this delicious recipe and the recipe link is https://www.tasteofhome.com/recipes/scallops-with-linguine/

Ingredients

• 2 ounces uncooked linguine

• 1 tablespoon cornstarch

• 1 cup chicken broth

• 2 tablespoons white wine or additional chicken broth

• 1-1/2 teaspoons butter

• 1 garlic clove, minced

• 3/4 cup sliced fresh mushrooms

• 2 green onions, sliced

• 1/4 cup grated carrot

• 1/2 pound bay scallops

• 1-1/2 teaspoons minced fresh parsley

• Lemon wedges, optional

Instructions

1. Cook linguine according to package directions, drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic, cook and stir 1 minute. Add mushrooms, green onions and carrot, stir-fry 2-3 minutes or until vegetables are crisp-tender.
2. Stir cornstarch mixture and add to pan. Bring to a boil, cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley, cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.