Linguini with Scallops - Revision history

You ate my cat: Undo revision 13280 by Epynevadyr (Talk) - Reverse Vandalism

2010-11-18T15:19:41Z

Undo revision 13280 by Epynevadyr (Talk) - Reverse Vandalism

Epynevadyr at 06:04, 18 November 2010

2010-11-18T06:04:11Z

RazorBunny: New page: category:RazorBunny's recipes category:Italian category:Seafood category:Pasta category:Scallops category:Basil category:Garlic category:Main Course ==Int...

2008-07-31T21:16:28Z

New page: category:RazorBunny's recipes category:Italian category:Seafood category:Pasta category:Scallops category:Basil category:Garlic category:Main Course ==Int...

New page

[[category:RazorBunny's recipes]] [[category:Italian]] [[category:Seafood]] [[category:Pasta]] [[category:Scallops]] [[category:Basil]] [[category:Garlic]] [[category:Main Course]]

==Introduction==

This dish is remarkably easy, and I've found that it tends to impress people. I serve it with some warm sliced bread and a side salad of dark greens in a separate bowl. If I'm putting on a fancy dinner I'll top the salad with a homemade vinaigrette, crumbled goat cheese, and candied walnuts, and serve a dry white wine with the meal. Chardonnays tend to pair well with this dish, or a dry sparkling wine if you want to be especially ostentatious. Yellow by Yellowglen is my favorite inexpensive champagne alternative.

Splash warning: Don't serve this unless you're willing to wash your white tablecloth. This can get a little messy.

This recipe serves four abundantly, or six for lighter servings.

==Ingredients==

*Linguini for 4 (a bundle about 1.5" in diameter)
*2 tbsp olive oil (I prefer the light variety)
*1 8-oz. can of diced tomatoes
*1 cup dry white wine
*2 cups (about 3/4 lb) scallops - whole bay scallops or sea scallops cut in half
*1/4 cup pepperoni, diced
*5-7 leaves of fresh basil, cut into small ribbons
*1 1/2 cup fresh curly parsley
*4-6 cloves fresh garlic, coarsely chopped
*Salt and pepper to taste

==Equipment==

*Large, deep frying/saute pan
*Stock pot
*Tongs

==Preparation==

Note: Start the water for pasta when you start the sauce. The water should come to a boil while your scallops are cooking. Don't worry too much about timing, it's okay for one part or another to sit for a minute or two until you catch up.

===Sauce===

*Put olive oil and garlic in your pan and saute gently for about one minute.
*Add the scallops and cook on medium to medium-high until the scallops' flesh begins to appear opaque instead of translucent, about 5 minutes.
*Add in the white wine, tomatoes (with all liquid from the can) and pepperoni.
*Return to heat for 2-3 minutes, then remove from heat.

===Pasta===

*Cook according to the directions on the box. Pasta should be slightly al dente (firm).
*Drain but do not rinse.

===Combining===

*Dump the thoroughly-drained pasta into the saute pan. Use the tongs to toss it until the sauce is well mixed with the pasta.
*Finely chop the parsley. This shouldn't be done too far in advance.
*Toss the parsely into the pasta and sauce mixture and serve immediately. I recommend using plates with a slight curve or lip to them to prevent messes.

==Cleanup & Leftovers==

This dish can be put in an airtight container and stored in the fridge for one day, but I don't recommend keeping it any longer than that. It reheats well in the microwave. Like all tomato-based dishes, it has the potential to stain tableware, so be sure to thoroughly rinse your plates if they are light in color.

@@ Line 1: / Line 1: @@
 [[category:RazorBunny's recipes]] [[category:Italian]] [[category:Seafood]] [[category:Pasta]] [[category:Scallops]] [[category:Basil]] [[category:Garlic]] [[category:Main Course]]
->==Introduction==
+==Introduction==
 This dish is remarkably easy, and I've found that it tends to impress people. I serve it with some warm sliced bread and a side salad of dark greens in a separate bowl. If I'm putting on a fancy dinner I'll top the salad with a homemade vinaigrette, crumbled goat cheese, and candied walnuts, and serve a dry white wine with the meal. Chardonnays tend to pair well with this dish, or a dry sparkling wine if you want to be especially ostentatious. Yellow by Yellowglen is my favorite inexpensive champagne alternative.
@@ Line 11: / Line 11: @@
 This recipe serves four abundantly, or six for lighter servings.
 ==Ingredients==