Instructions- Boil linguine noodles on high
heat for 8-11 minutes. Drain and set aside.
Melt butter in a skillet. Season scallops with
garlic powder, Old Bay seasoning, tarragon
leaves, coriander, and freshly ground black
pepper-2 tsp of each. Pan sear scallops for 6-8
minutes or until your desired “consistency.”
Let simmer in juices an additional 3 minutes.
Add linguine. Add 1/2 to 1 cup of heavy
whipping cream and 1/2 stick butter. Mix well.
Simmer five minutes. Add 1 cup of Italian
shredded cheese. Combine well until cheese
melts. Remove from heat. Garnish with parsley.
Voila!
|