2 cloves garlic crushed
2 Tbs chopped challot
3 Tbls olive oil
1 dash salt to taste
1lb mushrooms/stems removed sliced thin
1/4 cup dry white wine
1lb fresh scallops
3/4 cup roasted red sweet pepper /sliced
Pinch dried HOT crushed red peppers
1 cup fresh spinach / washed / dried / torn in pieces
2 Tbls fresh basil or 2 tsp dried basil
8 oz linguini cooked al dente
3/4 cup heavy cream
1/2 cup finely grated parmesian cheese
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In a heavy skillet over fairly high heat saute garlic& sallots in oil until golden . Turn heat to medium add pinch of salt to taste & mushrooms. Saute mushrooms 4-5 min, stirring frequently . Stir in wine, simmer until evaporated about 3 min. Add scallops, hot pepper, roasted red pepper, spinich, basil. Stir constantly over med - high heat until scallops are cooked about 4 -6 min.
After linguini is cooked stir in cream & parm cheese Serve scallop mixture over linguini on HOT plates and garnish with pine nuts and sprig of fresh basil.
TIP.... In order to reduce the fat content delete the heavy cream and in a sauce pan heat 1 cup of 1 or 2 % milk with 1 Tbls corn starch. Heat until thickened add 1/2 cup parm cheese or more to taste stir in and remove from heat ... set aside ...do first... then toss with pasta when ready.
Submitted by Heather & Jim Lockhart March 1, 1997
Glinx / Tallships
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