by F for Food
View
my 28 other recipes »
Photo by F for Food
F for Food's Notes:
Expand
1/2 pound
Sea scallops
Ask the
hotline about
this ingredient!
1/2 pound
Large shrimp, peeled & cleaned
Ask the
hotline about
this ingredient!
1/2 cup
Chicken or vegetable stock
Ask the
hotline about
this ingredient!
1/2 cup
Dry white wine
Ask the
hotline about
this ingredient!
3 tablespoons
Olive oil
Ask the
hotline about
this ingredient!
2
Cloves garlic, coarsley chopped
Ask the
hotline about
this ingredient!
1
Shallot, thinly sliced
Ask the
hotline about
this ingredient!
1
Meyer lemon
Ask the
hotline about
this ingredient!
1 tablespoon
Italian parsley, chopped
Ask the
hotline about
this ingredient!
1 tablespoon
Cilantro, chopped
Ask the
hotline about
this ingredient!
8 ounces
Linguine
Ask the
hotline about
this ingredient!
1/2 cup
Crumbled feta cheese
Ask the
hotline about
this ingredient!
Salt & pepper to taste
Ask the
hotline about
this ingredient!
In skillet, sauté shallots and garlic in oil over medium heat. Add stock, wine, lemon juice, parsley, and cilantro. Bring to boil, add scallops first, then shrimp a couple of minutes later. Sauté until pink: about 3-5 minutes. Be careful not to overcook. Salt & pepper to taste.
Ask the hotline about this step!Pour seafood sauce over linguine in a casserole dish. Crumble feta over the dish and place in oven on broil for about 5 minutes or until feta is just browned.
Ask the hotline about this step!The perfect mid-week or quick dinner party recipe - thumbs up!
I made this last night, and it was perfect. Rich yet delicate. I worried that the feta would overpower the fish. Nope. It was perfect. Thank you!
I know it may seem obvious, but you may want to edit this recipe to state that the 8 oz of linguine need to be cooked.
Sounds quite delicious and I'm looking forward to giving it a try.
Mmmmm, yum. Made all the more appealing by the magic words, "can be made in the time that it takes for water to boil and pasta to cook," (especially for those of us whose quality time in the kitchen often doesn't start until 7 PM, or later). Love this, and plan to make it later this week. ;o)
Love the simplicity of this. Thanks for the idea.