Monday, February 22, 2010

#46 :: Linguine with Alfredo and Scallops

We picked a few random ingredients from the cabinet and fridge and put together a creamy decadent dinner; linguine al dente, home made alfredo sauce and thyme & lemon scallops.


  • 1 bag frozen scallops (around 12 oz.)
  • 1 small box of Linguine pasta
  • 1 Tbsp. butter
  • 1 whole lemon
  • 1/2 tsp. Thyme
  • Salt & pepper to taste
For Alfredo Sauce:
  • 2 Tbsp. butter
  • 2 Tbsp. flour (or 3 Tbsp.for thicker sauce, 1 Tbsp. for thinner sauce)
  • 1 cup milk
  • Salt & pepper to taste
  • Dash of nutmeg
  • 1/2 cup grated Parmesan Cheese


Zest the lemon and put it aside for later.

Boil the linguine for 8-10 minutes in heavily salted water. Drain, rinse with a bit of cold water to stop the cooking, and set aside.

In a pan over medium high heat, melt 1 Tbsp.butter. Add the scallops, thyme, lemon, and a dash of salt & pepper. The water from the frozen scallops will create a thin sauce. Cook for 8-10 minutes then remove from heat.

In another pan over medium high heat, melt 2 Tbsp. butter. As soon as the butter melts, add the flour. Stir with a wire whisk until blended. Microwave 1 cup of milk for 2 minutes {until almost boiling}. Pour it over the flour mixture and stirring rapidly until completely blended. Add the Parmesan cheese, mix until melted, and continue stirring frequently for bout 15 minutes. (makes about 1 cup sauce).

Stir the scallops & sauce in to the alfredo sauce, then pour over the linguine.

Makes 3 servings (we ate it for dinner, and had enough leftover for my lunch)

Alfredo Recipe from: Italian Family Cooking by Edward Giobbi (cookbook)

Star Rating: 5+ out of 5 stars - bellisimo!

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