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November 30, 2011

Linguine with Scallops and Peas

Real Simple's
Linguine with Scallops and Peas

I found this recipe in the September 2011 edition of Real Simple magazine and I modified it for our tastes. 

You can add Panko bread crumbs, cooked with butter and lemon zest to the top if you like.
I think it sounds like a delicious addition, but I have two who don't care for Panko so I omitted this step.

Cook linguine in salted water, adding frozen peas during the last 2 minutes of cooking.
Drain, reserving some of the pasta liquid.

Thaw (if necessary) bay scallops (which I had on hand) or sea scallops and pat dry.
Sear on both sides in melted butter and toss together with the pasta and peas.

Double click to print as a 5x7 recipe card.


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