Artichoke and Scallop Linguine
From chefmeow 14 years ago
- 20 minutes to make
- Serves 6
ARTICHOKE AND SCALLOP LINGUINE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Greene Estate in Mesquite, Texas in 1991.
Ingredients
- 1/4 cup olive oil shopping list
- 1-1/2 teaspoons finely chopped garlic shopping list
- 2 tablespoons finely chopped onion shopping list
- 1/2 teaspoon dried oregano shopping list
- 1/2 teaspoon dried basil shopping list
- 2 tablespoons finely chopped celery shopping list
- Few springs fresh parsley very finely chopped shopping list
- 3 ounces chablis wine at room temperature shopping list
- 4 medium tomatoes very finely chopped shopping list
- 2 tablespoons clam base shopping list
- 42 jumbo scallops shopping list
- 18 whole canned artichoke hearts drained and quartered shopping list
- 2 pounds linguine cooked al dente shopping list
- Freshly grated parmesan cheese for garnish shopping list
How to make it
- Place oil in large pot and heat then add garlic and allow to cook over medium heat to golden.
- Stir occasionally then add onion and sauté in oil until it starts to become limp.
- Add spices and let sweat 2 minutes then add celery and sauté until translucent.
- Add parsley and cook 1 minute then add wine, tomatoes and clam base then mix well.
- Bring to boil and cook 10 minutes removing any foam that forms on top while cooking.
- Add scallops and artichoke hearts and heat through.
- Divide mixture into 6 portions and serve over hot linguine then garnish with parmesan cheese.
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