Linguine with Scallops, Red Pepper and Broccolini

Linguine with Scallops, Red Pepper and Broccolini
Servings: 4 Yield: servings Prep 10 mins Cook 10 mins

Ingredients

  • 8 ounces linguine
  • 1 bunch broccolini, cut into 1-inch pieces
  • 1 sweet red pepper, seeded and thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 pound scallops, tough muscle removed, rinsed
  • 3 tablespoons Wondra flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 garlic, finely chopped
  • 2 teaspoons cornstarch
  • 1/2 cup vegetable broth
  • 3 tablespoons chopped parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons Parmesan

Make It

1. Cook pasta according to package directions, about 9 minutes; add broccolini and red pepper during last 2 minutes of cooking. Reserve 1/2 cup cooking water. Drain.

2. Meanwhile, heat 1 tbsp each of the oil and butter in large stainless skillet over medium-high heat. Coat scallops with flour and season with 1/4 tsp each of the salt and pepper. Saute 2 minutes per side; reserve. Add remaining tbsp oil and butter to skillet and cook garlic 30 seconds. Combine cornstarch and broth; add to skillet and simmer 1 minute.

3. Add pasta, parsley, lemon juice, remaining 1/2 tsp salt, remaining 1/4 tsp pepper and scallops. Toss gently to combine and simmer 1 minute. Add some of the reserved cooking water if needed.

4. Spoon into a large serving bowl. Sprinkle with Parmesan.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 500, Fat, total (g): 15, chol. (mg): 55, sat. fat (g): 5, carb. (g): 59, fiber (g): 4, pro. (g): 30, sodium (mg): 702, Percent Daily Values are based on a 2,000 calorie diet.