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Recipe for :

Pasta with Scallop Sauce
This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


1 Tblsp. olive oil
4 garlic cloves, minced
2 shallots
4 leaves fresh basil, chopped
2 tsp. fresh parsley, chopped
1 tsp. fresh thyme
2 quarts of fresh tomatoes, skinned and chopped or two 28 oz. cans of plum tomatoes
1/2 cup white wine
1 lb. mushrooms, quartered
4 Tbls. olive oil
1 tsp. butter
2 lbs. small scallops
1 Tblsp. lemon juice
1 lb. linquine, cooked


In a large pot, hat the oil and briefly saute the garlic and shallots. Add the basil, parsley, thyme, tomatoes and wine. Bring to a boil and simmer for 20 minutes. Then add the mushrooms. 

In a frying pan, gently sauté the scallops in a little olive oil and butter. Add the lemon juice and pepper (this cooks in minutes so don't overcook).

Combine the sauce and scallops and serve immediately over hot pasta.

Serves 8

Shirley Cline