Scallop Scampi

Scallop Scampi

3/4 pound bay scallops
1 pound linguine
4 cloves garlic, chopped
1 teaspoon red pepper flakes
1/2 cup dry white wine (my choice-sauvignon blanc)
juice of 1/4 lemon
salt
1/4 cup flat-leaf parsley, chopped
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil

Cook linguine until al dente according to package directions.

Meanwhile, saute garlic, 1/2 of the parsley, and red pepper flakes in olive oil over medium heat. When the garlic is tender, add white wine and allow to simmer until the alcohol has boiled away. This should be about 2 minutes. Then, add lemon juice, butter, salt, and scallops. When scallops have cooked (about 3-5 minutes), remove them from the sauce. Allow the sauce to simmer until it has thickened. Then, toss the sauce with the pasta, scallops, and remaining parsley. Serve immediately.

Serves approximately 5.