Ingredients
- 10oz U-10 Scallops (U-10 means 10 pieces per pound, which are nice and large)
½ pint Cherry tomatoes cut in ½
1 each Portobello Mushroom Sliced thin
1 each green Pepper Sliced thin
¼ cup white wine
1 T chopped fresh tarragon
6oz fresh linguini pasta. This can be found at the gourmet market.
2T Olive oil (1 for the scallops and 1 for the pasta)
1 Clove of sliced garlic
1 pinch crushed red pepper flakes
1 pinch of each Salt and Pepper
Description
Scallops Are One Of My Favorite Types Of Shellfish. They Are Not As Delicate As Shrimp Or Lobster, So You Can Cook Them On A Bit Higher Heat Than The Others. Sometimes, Fisheries Add Water To The Scallops To Make Them A Bit Bigger, But The Problem With T
Spark Recipes
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