Sautéed Scallops and Linguine

Tender bay scallops and mushrooms sauteed with butter, olive oil, garlic, and a white wine sauce to serve over linguine that will be included. An easy and delicious dinner that will be in the table in minutes. It will be packaged in a plastic bag. - Gluten Free with substitutions.

Cooking Instructions:

Sautéed Scallops and Linguine

Thaw in the refrigerator for 2 to 3 days, or until completely thawed. Empty the contents of the scallops package into a large skillet. Cook and stir over a medium heat for 6 minutes. Remove the scallops from the pan and add the contents of the sauce package. Cook and stir over a higher heat for 8 minutes. Add the scallops back in and cook for another 4 minutes. Meanwhile, cook the pasta as directed. Serve the scallops over the pasta and top with sprinkled parmesan cheese. Pasta Bring a saucepan of 3 cups of water (6 cups for 2 bags) and 1/4 teaspoon salt to boil. Reduce heat, add pasta and cook for 10-12 minutes. Drain and serve.

Serving Suggestions:

Serve with bakery bread.

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