Linguine With Scallops

Ingredients

• 1 ½ pounds fresh bay or sea scallops
• 1 bunch broccoli, about 3/4 pound
• Salt to taste if desired
• 2 tomatoes, about 1 pound, peeled
• 1 pound fresh mushrooms
• 10 cups water
• 2 tablespoons olive oil
• ¼ cup finely chopped shallots
• ¼ to ½ teaspoon dried hot red pepper flakes
• Freshly ground pepper to taste
• ¾ cup heavy cream
• 9 ounces linguine, preferably fresh
• 2 tablespoons butter
• ¼ cup coarsely chopped basil or finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    701 calories; 31 grams fat; 15 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 69 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 37 grams protein; 117 milligrams cholesterol; 1766 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 or more servings

Preparation

1. If bay scallops are used, leave them whole. If sea scallops are used, cut them into quarters.
2. Cut the broccoli into florets. Peel the stems and cut each lengthwise into quarters. There should be about 4 cups of flowerets and stems. Drop the broccoli into boiling salted water and when the water returns to the boil cook exactly 1 minute. Drain.
3. Cut away the outer thick portion of the tomatoes and cut the pieces into lengthwise strips, each about 1/4-inch thick. There should be about 2 cups.
4. Chop the inner portion of the tomatoes with their seeds. There should be about 3/4 cup.
5. Cut the mushrooms into thin slices. There should be about 3 cups.
6. Heat the water to make it ready for the linguine when it is added.
7. Heat the olive oil in a skillet and add the mushrooms. Cook, stirring, about 3 minutes. Add the shallots and stir.
8. Add the chopped inner portion of tomatoes, the red pepper flakes, salt and pepper. Cook, stirring, about 1 minute and add the cream. Bring to the boil and add the scallops. Cook 30 seconds and add the parboiled broccoli pieces. Add the tomato strips and stir.
9. Meanwhile, when the water is boiling, add the linguine. If fresh pasta is used, it will require about 1 to 1 1/2 minutes of cooking time. If dried pasta is used, cook it to the desired degree of doneness, about 7 to 9 minutes.
10. Drain the pasta and return it to the kettle in which it cooked. Pour the scallop and broccoli sauce over the pasta. Add the butter and basil and blend gently but well. Serve immediately.

40 minutes