Scallops are a quick and easy seafood that can be prepared in a variety of ways. It just so happens that scallops are my favorite seafood, I love seafood and I love pasta, but most of all I love when they are combinded together. This dish is the perfect marriage of the two.
Serves 2 with a little leftover.
1 (16 ounces) box linguine
1/2 lb of scallops (either bay or sea)
1/4 cup sliced baby bella mushrooms
tablespoon of olive oil
2 tablespoons of butter
1/3 cup Heavy Cream
2 cloves garlic, minced
2 tablespoons chopped Parsley
Splash White Wine
Begin to boil water in large pot and cook pasta as directed on box. While pasta is cooking, heat olive oil in large skillet, add in1 TBSP butter, scallops and mushrooms, and saute until cooked through. Once cooked remove from heat. In a small saucepan on low heat, add remaining butter and stir in heavy cream, next add in garlic, parsley, and the wine. Once the sauce starts to thicken add in the scallops and mushrooms. By this time the pasta should be ready to drain. Now it's ready to serve, pour the scallop and mushroom sauce over the pasta and top with your choice of cheeses and ENJOY!
*for a shortcut you could use store bought refrigerated Alfredo sauce.