Linguine With Broccoli And Scallops Recipe

About this recipe

A delightful pescatarian dinner featuring tender bay scallops, vibrant broccoli, and linguine in a buttery garlic sauce, topped with parmesan cheese for a savory finish.

Ingredients

• 450G Pack'D Organic Broccoli Florets
• 250G Morelli Lemon Pepper Linguine Pasta, 250G
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 200G All Things Butter Unsalted Butter
• 100 G Jumbo Garlic 100g
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Tata Salt

Instructions

1. 1. Cut 2 cups of broccoli into florets and thin slices.
2. 2. Blanch the broccoli in boiling salted water for two minutes. Drain well and refresh under cold running water. Set aside.
3. 3. Cook 1 lb of linguine in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
4. 4. In a large skillet, melt 1/2 cup of butter over medium heat. Add 2 tsp of minced fresh garlic and sauté for 1-2 minutes until fragrant.
5. 5. Add 1 lb of bay scallops to the skillet and cook for 3-4 minutes, stirring occasionally, until they are opaque and cooked through.
6. 6. Add the blanched broccoli to the skillet and toss to combine. Season with 1 tsp of salt and 1/4 tsp of pepper.
7. 7. Add the cooked linguine to the skillet, tossing everything together. If the mixture seems dry, add a splash of the reserved pasta water to loosen it.
8. 8. Remove from heat and sprinkle 1/2 cup of grated parmesan cheese over the pasta. Toss gently to combine.
9. 9. Serve immediately, garnished with additional parmesan cheese if desired.