Bay Scallops & Linguine Pasta

Courtesy of Clara Hinton.
Ingredients - (Serves 4).
3/4 lb, dried linguine
2 tbsp, olive oil
3/4 lb, bay scallops
1/4 cup, parsley, chopped
2 cloves, garlic, thinly sliced
1/4 cup, white wine
freshly grated paprika, and Parmesan cheese
4 tbsp, scallions, or onion chives, chopped
4 lemon wedges
salt, pepper to taste

(1) Add 1 tablespoon, and one 1 teaspoon of salt, to a large pot of water.
Bring it to boil. Add pasta, and cook as per package instructions. Drain,reserve.
(2) In a sauce pan, heat (Med-High) remaining 1 tbsp of olive oil.
(3) Add sliced garlic cloves, and scallops. Cook briefly till they look lightly golden on one side.
(4) Add wine, and cook it for two more minutes.
(5) Place pasta on individual plates, and top it with garlic-scallops mixture.
(6) Season with parsley, Parmesan, paprika, salt, pepper, and green onions.
Serving -
Serve with lemon wedges, fresh bread, and a nice salad!
Bon Appetit!
Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
See, additional conversion help, below:
Ounces-to-grams conversions
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Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, bulabean, Clara Hinton, dive-angel (Karin), flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams

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