John Myers
Linguine with Scallops
The perfect linguine with scallops recipe with a picture and simple step-by-step instructions.
- 200 g Linguine
- 5 Scallops also TK
- 1 Lemon fresh
- 1 Garlic fresh
- 20 g Butter
- 1 Fresh onion
- 0,5 packet Saffron threads
- 1 a cup Cream 10% fat
- 1 teaspoon Chervil chopped
- 0,5 teaspoon Pink pepper
- Salt and pepper
- Rinse the clam meat under running water, mix the lemon juice with a pinch of pepper and marinate the clams in it for 30 minutes. Peel the onions and garlic, chop them finely and sauté them in the butter until they are soft. Add the mussels and the marinade sauce and cook over a low heat for 10 minutes. Then remove the mussels, cut them into small pieces and set aside. Combine the saffron threads and cream, cover and let simmer for 2 minutes. Cook the linguine in boiling salted water until firm to the bite, then add the mussels to the sauce again, mix with chervil and pink pepper. And serve immediately with the linguine.
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