Scallops and Linguine Pasta

1 pound bay scallops
1/3 cup flour
2 tablespoons olive oil
4-5 green anions, sliced
1 small yellow or green bell pepper; chopped
1 cup sliced mushrooms, fresh
1 can Contadina Pasta Ready
Tomatoes with crushed red pepper
1/4 cup fresh basil, Julienned
1/8 cup fresh grated Parmesan cheese
One 9-ounce package fresh spinach linguine noodles

Lightly dust scallops with flour.

In heavy skillet over medium-high heat, saute scallops in oil until lightly browned. Remove to bowl. Saute green onions, bell peppers and mushrooms till soft. Add tomatoes and fresh basil, simmer about 5 minutes. Add scallops and cook 2-3 minutes. Meanwhile, cook pasta in large saucepan, in boiling salted water until just tender, but firm to bite, stirring occasionally. Drain. Toss sauce with pasta in large bowl and top with cheese to serve.

Serves 4.

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Cajun Country -- New Iberia, Louisiana