Linguini with scallops and pesto
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 3 | ounces | Linguine |
| 1 | teaspoon | Safflower oil |
| 4 | ounces | Scallops |
| 1 | teaspoon | Pepper |
| 1 | tablespoon | Flour |
| 2 | Cloves garlic; minced | |
| 4 | teaspoons | White wine |
| ¼ | teaspoon | Dried oregano |
| 4 | teaspoons | Pesto sauce |
| 4 | teaspoons | Water |
Directions
1. Heat oils
2. Pepper scallops and dust with flour 3. Brown in oil
4. Add garlic, wine and oregano 5. Cook until wine cooks out (scallops should only cook 1 to 2 minutes) 6. Add pesto mixed with water and scallops to pasta and mix.
Serving Ideas : serve over rice Posted to MC-Recipe Digest by Kitty Vickers <kvickers@...> on May 16, 1998