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Garlic Scallops over Linguine


GARLIC SCALLOPS over LINGUINE
Ground Round Copycat Recipe

2 tablespoons butter
1/3 cup minced green onion, sauteed
1 tablespoon flour
1/4 teaspoon pepper
1/3 cup heavy cream or milk
1/2-3/4 lb. sea scallops, cut in half (you can also use shrimp)
splash sherry or white wine
1 (1 lb.) package linguine, cooked
Parmesan cheese
1-2 cloves minced garlic, sauteed
1/2 teaspoon salt
2 tablespoons chopped parsley
1/4 cup sliced fresh mushrooms

Saute scallops and mushrooms in butter until mostly done; set aside.

Melt 1 tablespoon butter in skillet, do not brown. Add flour, salt and pepper, stir slowly for 2-3 minutes to cook flour. Add milk or cream slowly stirring to make a smooth sauce.  Add scallops, mushrooms, green onion, garlic, parsley; splash sherry or white wine.

Serve over cooked linguine. Top with grated Parmesan cheese and garnish with parsley if desired.

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