"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Garlic Scallops over Pasta Recipe

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This recipe for Garlic Scallops over Pasta, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael & Jessie Roylance
Added: Saturday, October 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb. bay scallops (about 10 oz)
1/4 tsp. coarse sea salt or Kosher salt
1/4 tsp. freshly ground pepper
3 cloves garlic, minced
1 tsp. olive oil
2 shallots, chopped
1/4 cup vegetable broth or dry white wine
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
2 - 3 cups cooked whole-wheat fettuccine pasta
freshly grated Parmesan cheese

Directions:
Directions:
Sprinkle scallops with salt and pepper, toss with 1 clove minced garlic. Coat a large skillet with nonstick spray, heat to medium-high heat. Add scallops and sear 3 to 5 minutes each side or until opaque. Remove from pan, keep warm. Add oil to the skillet, cook shallots and remaining garlic until tender. Stir in vegetable broth and lemon juice;
simmer for 5 minutes. Stir in the fresh parsley. Serve the scallops over the pasta and top with the lemon sauce. Sprinkle with fresh cracked pepper and Parmesan cheese.

Number Of Servings:
Number Of Servings:
2 - 3
Personal Notes:
Personal Notes:
Michael John and I discovered this recipe after he decided to buy more scallops than we could fit in the freezer! Luckily, it's a really fast and simple recipe that tastes great.

 

 

 

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