- 3/4 pound sea, bay, or calico scallops
- 1/4 cup olive oil, plus 1 Tablespoon
- 4 tablespoons (1/2 stick) butter (optional)
- 1 tablespoon minced garlic
- Salt and freshly ground black pepper to taste
- 1/4 cup toasted plain bread crumbs
- 1/2 cup minced fresh parsley leaves
- 1 pound linguine or spaghetti
Bring a large pot of water to a boil. If you are using sea scallops, cut them into 1/4- to 1/2-inch chunks; cut bay scallops in half; leave calicos whole.
Combine the 1/4 cup olive oil with the butter, if you are using it, and the garlic in a small saucepan over low heat. Cook until the garlic turns pale tan, stirring occasionally. Raise the heat to medium-high; add the scallops, salt and pepper; and cook just until the surface of the scallops turns opaque, about 2 minutes.
Add the bread crumbs and half the parsley and turn off the heat.
Salt the boiling water and cook the linguine until it is tender but firm. When it is just about done, reheat the scallops over medium heat. Drain the pasta, reserving some of the cooking liquid if you omitted the butter. Toss the pasta with the sauce and the remaining olive oil, add a little pasta-cooking water if necessary and top with the remaining parsley.
Recipe Source: by Mark Bittman (Macmillan)
Reprinted with permission.
|Nutritional Guidelines (per serving)|
|Total Fat||26 g|
|Saturated Fat||9 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||3 g|