Ingredientes para Linguine With Scallop Sauce
- 12 ounces linguine
- 1 1/2 lbs sea scallops
- 1 tablespoon cooking spray
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1/2 cup dry white wine
- 1 teaspoon dried basil
- 1/2 cup sliced ripe olives
- 1/4 cup grated fresh Parmesan cheese
- 2 tablespoons fresh parsley, chopped
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Cómo preparar Linguine With Scallop Sauce
- Cook linguine according to package directions until al dente. Drain, rinse with cold water, and set aside. Halve scallops crosswise and set aside.
- In a large skillet, heat cooking spray or olive oil over medium-high heat. Add sliced onions and minced garlic; cook for 2 minutes, until softened. Remove from skillet and set aside.
- Add scallops to the skillet and season with salt and pepper. Sauté for 2 minutes per side, or until opaque and cooked through. Do not overcook. Remove from skillet and set aside with the onions.
- Add cherry tomatoes, white wine, chopped basil, and Kalamata olives to the skillet. Cook for 2 minutes, allowing the sauce to slightly reduce.
- Return the cooked onions and scallops to the skillet. Cook for 1 minute to combine flavors and heat through.
- Add the cooked linguine to the skillet and toss gently to coat with the sauce. Heat through.
- Serve immediately, garnished with grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
22g
Fat
4g
Carbs
14g
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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Sauces Lunch Main Dish Condiments Etc Eggs Dairy Pasta Seafood Vegetables Easy Potluck Dinner Party Low Fat Cheese Stove Top Dietary One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Savory Sauces Healthy 2 Scallops Low In Something Pasta Rice And Grains Shellfish To Go Equipment
