Scallop Linguine

Here cooked linguine is topped with a scallop sauce. Wine and clam juice add flavor to the sauce.

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Ingredients:

• 1/4 Cup Olive Oil
• 1-1/2 teaspoons Finely chopped Garlic
• 2 Tablespoons Finely chopped Onion
• 1/2 teaspoon Dried Oregano, crushed
• 1/2 teaspoon Dried Basil, crushed
• 2 Tablespoons Finely chopped Celery
• Few springs fresh parsley, very finely chopped
• 3 Ounces Chablis Wine (room temperature) (or Chicken Broth)
• 4 Medium Tomatoes, very finely chopped
• 2 Tablespoons Clam Base (or 1/2 Cup Clam Juice)
• 36 to 42 Jumbo Scallops
• 18 Whole canned  or frozen Artichoke hearts, drained, quartered
• 2 Pounds Uncooked Linguine, cooked al dente
• Freshly grated Parmesan cheese for garnish
• 12 Wedges Garlic Bread for garnish

Method

Place oil in large pot. Heat, then add garlic. Let garlic cook over medium heat to golden brown color, stirring occasionally. Add onion and saute in oil until it starts to become limp. Add herbs and saute 2 minutes. Add celery and saute until translucent, about 5 minutes. Add parsley and cook 1 minute. Stir in wine, tomatoes with any juice and clam base (or broth). Mix well. Bring to boil and cook about 10 minutes. Skim and foam that forms on top while cooking. Do not overcook sauce. Add scallops and artichoke hearts. Cook for 2 to 3 minutes or until scallops turn opaque. Divide mixture into 6 portions and serve over hot linguine. Garnish each serving with Parmesan cheese and 2 wedges of garlic bread.

Notes: This dish is really great and easy to make. Shredded Parmesan-Romano Cheese can be added on top when served, with small sprigs of fresh basil or freshly chopped tomatoes...

Number of servings: 6

Submitted By: semprejoven
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