An old favorite from when our boys young and ravenous!
Cook linguine to desired doneness or as directed on package. Drain and rinse with hot water. In a large bowl, combine scallops, lemon juice, and garlic. Sprinkle with parsley, dill, salt and pepper; toss lightly. Cover and refrigerate for 10-15 minutes to blend flavors.
In a large saucepan, melt the butter. Drain the scallops and saute for 3-4 minutes, coating well with the butter. Add cream, heating thoroughly for about 1 minute. Over medium-high heat, add the linguine to scallop mixture and toss gently to distribute the scallops. Heat thoroughly and sprinkle with parmesan cheese to serve. Makes about 5-6 servings.
8 oz.pkg. dried linguine
1 pound small scallops, rinsed and drained
2 T. lemon juice
1 garlic clove, minced
1 T. fresh parsley, chopped
1/2 tsp. fresh or dried dill weed
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup butter
1/2 cup heavy cream
1/4 cup freshly grated Parmesan cheese