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Linguine in Creamy Basil-Avocado Sauce with Seared Scallops Recipe

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This recipe for Linguine in Creamy Basil-Avocado Sauce with Seared Scallops, by , is from Szuba Family Cookbook II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Abegail Szuba


1 pound sea scallops
2 teaspoons unbleached flour
pinch salt
2 ounces fresh basil
2cloves garlic, peeled
2large avocados
2 tablespoons fresh lemon juice
cup sour cream
2 tablespoons lemon zest
teaspoon salt, divided
1 pound linguine
1 tablespoon canola oil
1 pint grape tomatoes, halved
4 sprigs basil leaves, for garnish

1. Bring a large pot water to a boil for pasta.
2. Meanwhile, pat dry scallops and place in a large bowl. Add flour and teaspoon salt, and toss to coat. Let come to room temperature.
3. Using a food processor, mince basil and garlic. Add avocados and Puree, scraping down sides and repeating as necessary. Add lemon juice and sour cream, and puree to mix. Transfer to a medium bowl and stir in lemon zest and teaspoon salt.
4. Cook pasta according to directions, drain and return to pot. Stir in sauce and keep warm.
5. Heat a cast iron pan or large skillet over medium-high heat until very hot. Drizzle in oil coat and drop in scallops. Sear 2 minutes per side, depending on size.
6. Divide pasta evenly among 4 plates, top with tomatoes and scallops, and garnish with basil leaves before serving.

Number Of Servings:
Number Of Servings:
Makes 4 Servings




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