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Aug 4, 2005 10:02 from Jane

Cajun Scallop Linguini

• 3 Tbsp butter
• 1 heaping Tbsp minced garlic
• 1 pound BAY scallops (this is important, don't use sea or u-10's)
• 2 Tbsp Cajun seasoning (or dark chile powder)
• 16 oz. whipping cream (I used half and half)
• 8 oz. linguini
• 1 cup shredded Parm (do NOT use the powdered crap, grate it yourself)
• 1 bunch green onions, chopped

Boil off the linguini while you make the sauce

Add the butter to a saute pan and melt over med-high. Add the garlic, scallops (rinse and pat them dry first), and 1 Tbsp Cajun seasoning. Cook until scallops are almost done. Toss in the whipping cream and the other Tbsp of Cajun. Simmer for 6-7 minutes. Add the Parm and stir until melted and thickened.

Toss with the drained pasta and stir in the green onions. Serve with cracked pepper and more Parm.

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Aug 4, 2005 10:20 from Neurophyre

bay are the little ones, correct?

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Aug 4, 2005 10:23 from Jane

Right. Like the size of a marble. Seas are about the size of a silver dollar. U-10's are freakin' HUGE. And bitter.

The bays are tender and sweet.

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Aug 4, 2005 10:29 from Jane

And if you do use seas (like the original recipe called for) you sear those in the butter/chile/garlic first, remove them, make the sauce, then add them back in. That's a pain, so I cooked the bays right in the sauce.

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