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Scallop Pasta (Linguine) Recipe
Top Secret Restaurant Recipe ...
No Longer
The sea scallop is the largest of the scallops. This scallop
pasta recipe calls for sea scallops but you can use the smaller
bay scallops if you wish.
With the large sea scallop you usually get about 20-40 in one
pound. They are best bought fresh, not frozen.
Scallops have a distinct, sweet odor when they are fresh.
They are sometimes cut into halves or quarters for cooking but you must take care not to over
cook them. As soon as they lose their translucence and turn opaque, they are done. If you over
cook scallops, they become tough.
Sea scallops are cooked in almost every way that fish is cooked. The most popular methods are
sautéing, deep frying, broiling and poaching.
Bay scallops are about 1/2 inch in diameter, so you usually get about 50-90 per pound. Be
especially careful when cooking bay scallops. Because they are small, they tend to cook very
quickly and over cooking them is easy to do.
Because of their small size. Bay scallops are best if they are baked or sautéed.
This Sea Scallop Pasta Recipe calls for linguine pasta, but you can substitute fettuccine or other
long, narrow pastas.
Enjoy what used to be a top secret restaurant recipe.
Sea Scallop Pasta Recipe
Preparation time: 20 minutes. Serves 4.
Cooking Conversion Table
Ingredients:
6 ounces of clarified butter
To clarify butter:
- Melt butter over very low heat
- Skim off what comes to the surface
- Slowly pour off the oil part into another container
- Discard the solids
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