Description
I love scallops, particularly bay scallops. This is a quick and easy way I’ve found to prepare them. It has become a regular at my house. If you prefer a thicker sauce, make a slurry out of a teaspoon water mixed with a teaspoon of cornstarch and stir into the boiling liquid to tighten it up. Serve with crusty bread for an easy weeknight meal.
Ingredients
- 1 (16 ounce) package linguine
- 1 (2 ounce) can anchovy fillets with oil
- ½ onion, minced
- ¾ cup chicken stock
- ¼ cup white wine
- 1 teaspoon minced garlic
- ½ teaspoon dried parsley
- ⅛ teaspoon seafood seasoning (such as Old Bay®)
- 12 ounces bay scallops
- salt and pepper to taste
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the linguine
- and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has cooked through
- but is still firm to the bite
- about 11 minutes. Drain well in a colander set in the sink.
- Heat a large skillet over medium heat; cook and stir the anchovies with the oil in the skillet until the anchovies melt into the oil
- about 2 minutes; add the onion and cook until translucent
- 3 to five minutes. Stir in the chicken stock
- wine
- garlic
- parsley
- and seafood seasoning; lie the scallops into the liquid; season with salt and pepper. Bring the mixture to a boil and cook until the scallops are opaque
- about 7 minutes. Serve over the cooked linguine.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4