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Linguine with Scallops and Dried Tomatoes https://www.metro.ca/userfiles/image/recipes/linguine-petoncles-tomates-sechees-3169.jpg PT10M PT10M PT20M
Cook pasta according to package instructions. Drain and set aside.In a food processor, mix dried tomatoes, 1/2 cup (125 mL) oil and pesto together. Set aside.In a skillet, heat remaining oil and cook garlic for 1 min. Add scallops and cook until golden brown, about 2 min per side.In a bowl, toss spaghettini with dried tomato mixture. Transfer pasta to 4 plates and top with scallops.Sprinkle with grated Parmesan to taste.
4
3 14 5 1
1 lb (454 g) linguinis 1 cup (250 mL) dried Tomato in oil, drained 2/3 cup (170 mL) olive oil 1/4 cup (60 mL) pesto 2 garlic cloves, minced 13 oz (400 g) frozen scallop thawed Grated fresh parmesan to taste (optional)
Linguine with Scallops and Dried Tomatoes

Linguine with Scallops and Dried Tomatoes

Rate this recipe
14 Votes
4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    linguinis
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    Get a $10 Metro Gift Card* when you spend $20 on participating General Mills products.
    ANNIE'S PASTA

    ANNIE'S PASTA

    2 for $5.00

    149 - 170 g RATIO KETO BARS 41 g LÄRABAR GRAIN FREE BARS 35 g OR 2.79 EA.


  • 1 cup
    (250 mL)
    dried Tomato in oil, drained
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    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $4.49 ea.

    284 g PRODUCT OF CANADA OR MEXICO


    EGGPLANTS

    EGGPLANTS

    $1.79 /lb

    PRODUCT OF ONTARIO FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO 3.95/kg


  • 2/3 cup
    (170 mL)
    olive oil
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    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    pesto
  • 2
    garlic cloves, minced
  • 13 oz
    (400 g)
    frozen scallop thawed

  • Grated fresh parmesan to taste (optional)
Imprimer ma sélection

Preparation

Cook pasta according to package instructions. Drain and set aside.

In a food processor, mix dried tomatoes, 1/2 cup (125 mL) oil and pesto together. Set aside.

In a skillet, heat remaining oil and cook garlic for 1 min. Add scallops and cook until golden brown, about 2 min per side.

In a bowl, toss spaghettini with dried tomato mixture. Transfer pasta to 4 plates and top with scallops.

Sprinkle with grated Parmesan to taste.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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