Mediterranean Linguini With Scallops |
|
 |
Prep Time: 20 Minutes Cook Time: 38 Minutes |
Ready In: 58 Minutes Servings: 6 |
|
This is another dish my husband made and tried out on our family. Simple flavors that combine well. Ingredients:
4 ounces pancetta or 4 ounces bacon, chopped |
2 -3 cloves garlic, minced |
3 plum tomatoes, chopped,seeded and drained |
1 cup sugar snap pea |
1 cup sliced mushrooms |
1/2 cup dry white wine |
1/2 teaspoon salt, to taste |
fresh ground pepper, to taste |
1 lb large scallop, halved |
8 ounces linguine, cooked and drained |
1/2-3/4 cup crumbled feta cheese |
Directions:
1. In a skillet over medium heat, saute/stir the pancetta for about 3 minutes or until almost cooked.
2. Add in the garlic, tomatoes, peas, and mushrooms; saute/stir for 2-3 more minutes.
3. Add in wine, salt, and pepper; stir just to combine; bring to a boil.
4. Add scallops; stir for about 2 minutes or until scallops are heated through.
5. Transfer mixture to a 2 1/2 quart baking dish that has been coated with non-stick cooking spray.
6. Add in the cooked linguini; toss to combine.
7. Sprinkle feta cheese over the top.
8. Bake, uncovered, in a 350° oven for approximately 15-30 minutes or until heated through.
|
|