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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.
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1 lb (454 g) linguinis 1 cup (250 mL) dried Tomato 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

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portions
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Preparation
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COOKING
0:20
TOTAL TIME

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Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    linguinis
  • 1 cup
    (250 mL)
    dried Tomato in oil, drained
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    BROCCOLI

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    PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF ONTARIO OR MEXICO BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO


  • 2/3 cup
    (170 mL)
    olive oil
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    ORIGIN 846 OLIVE OIL

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    846 ml SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    pesto
  • 2
    garlic cloves, minced
  • 13 oz
    (400 g)
    frozen scallops thawed
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    340 g, FROZEN



  • Grated fresh parmesan to taste (optional)
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    PARMIGIANO REGGIANO CHEESE

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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

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