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Linguine with Scallops and Dried Tomatoes https://www.metro.ca/userfiles/image/recipes/linguine-petoncles-tomates-sechees-3169.jpg PT10M PT10M PT20M
Cook pasta according to package instructions. Drain and set aside. In a food processor, mix dried tomatoes, 1/2 cup (125 mL) oil and pesto together. Set aside. In a skillet, heat remaining oil and cook garlic for 1 min. Add scallops and cook until golden brown, about 2 min per side. In a bowl, toss spaghettini with dried tomato mixture. Transfer pasta to 4 plates and top with scallops. Sprinkle with grated Parmesan to taste.
4
1 lb (454 g) linguinis 1 cup (250 mL) dried tomatoes in oil, drained 2/3 cup (170 mL) olive oil 1/4 cup (60 mL) pesto 2 garlic cloves, minced 13 oz (400 g) frozen scallops thawed Grated fresh parmesan to taste (optional)
Linguine with Scallops and Dried Tomatoes

Linguine with Scallops and Dried Tomatoes

Rate this recipe
11 Votes
4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (454 g)
    linguinis
  • 1 cup
    (250 mL)
    dried tomatoes in oil, drained
    You might like:

    Flyer Deals  (2)
    HEIRLOOM TOMATOES

    HEIRLOOM TOMATOES

    $2.49 /lb

    PRODUCT OF ONTARIO 5.49/kg

    Romaine Lettuce or Extra Large Beefsteak Tomatoes

    Romaine Lettuce or Extra Large Beefsteak Tomatoes

    $0.99 ea. or /lb

    PRODUCT OF ONTARIO, 99¢ EA. PRODUCT OF ONTARIO 99¢/lb, 2.18/kg

  • 2/3 cup
    (170 mL)
    olive oil
  • 1/4 cup
    (60 mL)
    pesto
  • 2
    garlic cloves, minced
  • 13 oz
    (400 g)
    frozen scallops thawed

  • Grated fresh parmesan to taste (optional)
Imprimer ma sélection

Preparation

Cook pasta according to package instructions. Drain and set aside.

In a food processor, mix dried tomatoes, 1/2 cup (125 mL) oil and pesto together. Set aside.

In a skillet, heat remaining oil and cook garlic for 1 min. Add scallops and cook until golden brown, about 2 min per side.

In a bowl, toss spaghettini with dried tomato mixture. Transfer pasta to 4 plates and top with scallops.

Sprinkle with grated Parmesan to taste.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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