Basil Pasta With Bay Scallops

Recipe Ingredients

1 lb	454g / 16oz	Vermicelli or linguine
1 tablespoon	15ml	Unsalted butter
1 lb	454g / 16oz	Bay scallops
1		Green onion - chopped
2/3 cup	157ml	Chicken stock - or broth
1/2 cup	118ml	Half-and-half
		Salt - freshly ground pepper, to taste
1/2 cup	46g / 1.6oz	Minced fresh basil - or a
		Combination of mixed fresh herbs

Recipe Instructions

P.B. Kral of Lake Forest suggests this pairing of tender bay scallops with linguine, a touch of cream and a huge handful of fresh basil. A small amount of tarragon, thyme or rosemary would be delicious too.

1. Cook pasta according to package directions.

2. Meanwhile, melt butter in a large skillet over medium-high heat. Add scallops and green onion; cook, stirring often, just until scallops are cooked, 2 to 3 minutes. Add stock or broth, half-and-half, salt and pepper. Heat to a simmer and cook 1 minute. Add cooked, drained pasta and basil; heat through and serve at once.

Source:
Chicago Tribune , June 21, '95

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