Recipe by Sarah
"I love scallops, particularly bay scallops. This is a quick and easy way I've found to prepare them. It has become a regular at my house. If you prefer a thicker sauce, make a slurry out of a teaspoon water mixed with a teaspoon of cornstarch and stir into the boiling liquid to tighten it up. Serve with crusty bread for an easy weeknight meal."
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1 (16 ounce) package
1 (2 ounce) can
anchovy fillets with oil
seafood seasoning (such as Old Bay®)
salt and pepper to taste
Your idea for adding the clams is a great one! I wrote the recipe as a sort of starting point, but you can add whatever seafood you like. We've added some clams (and their juice for added flavor) and mussels.
So sorry, but this dish was not good.
This was really very good, worthy of a fine restaurant type food..husband loved it, but would consider adding clams and such to it. We will be making this again!
We really liked this, and found it to be a very nice, quick meal. Kids age 10, 7 and 4 all loved it. We all agreed that we would like it to have more sauce next time, so I will double that part. My pasta drank up all of the sauce, but it was so delicious, I don't blame that pasta! I made it as written, and didn't add the salt and pepper. I know many people will leave out the anchovies, but that is really the key to the flavor of this dish. I don't tell my kids about it until they are loving it!
Once again, all recipes saved the day! This was easy and delicious. My children even ate seconds and thirds. I will make again.
Lighten up on anchovies a little bit.
Sorry, this was just not good in my opinion.
This was ok. It was pretty bland. We had to add a lot of salt and pepper at the table. Won't make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Scampi-Style Scallops Over Linguine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 41
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