Scallops
Wade, Laurel
Buy this Art Print at AllPosters.com

La Belle Cuisine - More Seafood Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Gigi's Scallops in Marinara Sauce with Linguine

"Happy and successful cooking doesn't rely only on know-how;
it comes from the heart, makes great demands on the palate and
needs enthusiasm and a deep love of food to bring it to life."
~ Georges Blanc, in "Ma Cuisine des Saisons"

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Scallops From Market On Rue Cler, Paris, France
Martin Moos/Lonely Planet Images
Buy this Giclee Print at AllPosters.com

Gigi’s Scallops in Marinara Sauce
with Linguine

2 tablespoons olive oil
2 large cloves garlic, crushed
1/2 cup chopped yellow onion
One 8-ounce can tomato sauce
One 1-pound can Italian plum tomatoes, undrained
1/4 cup minced fresh parsley leaves
1 1/2 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Freshly ground black pepper to taste
Dash of cayenne pepper
1 1/2 pounds sea scallops, washed and drained
1/2 pound linguine
Freshly grated Parmesan cheese
Chopped fresh parsley leaves

In hot olive oil in a 4-quart kettle, sauté garlic and onion until golden,
about 3 minutes, stirring. Add tomato sauce, tomatoes, 1/4 cup parsley,
salt, sugar, pepper, cayenne, oregano and basil. Bring to the boil, reduce
heat, and simmer, uncovered and stirring occasionally, 20 minutes.
Add the scallops and simmer, uncovered, 15 minutes longer, or until
the scallops are just tender.
Meanwhile, cook the linguine as the package label directs, al dente,
and drain it well.
To serve: Toss the scallops and sauce with the linguine and turn the
mixture onto a large platter. Sprinkle with Parmesan and parsley.
Serves 4.

Index - Seafood Recipe Archives
Index - Pasta Recipe Archives
Recipe Archives Index