Bay Scallops & Linguine with White Wine Sauce

By miss5elements

These scallops are cooked in a simple & delicious sauce of white wine, Dijon mustard & fresh parsley, and served over a bed of linguine. Simple but elegant, they're perfect for a dinner party or weeknight meal.

Ingredients

• 3/4 lb dried linguine
• 1 T EVOO
• 1 med red bell pepper, julienned
• 1/2 c chopped red onion
• 1 clove garlic, finely chopped
• 3/4 lb bay scallops
• 2/3 c white wine
• 1/2 T Dijon mustard, more to taste
• 1/4 c chopped flat-leaf parsley
• Salt & freshly ground black pepper, to taste

Preparation

Step 1

1. Cook linguine in boiling, salted water until al dente, according to package instructions. Drain thoroughly.
2. Meanwhile, heat EVOO in a skillet over med-high heat.
3. Add pepper, onion & garlic.
4. Cook until vegetables are tender, about 5 minutes, stirring often.
5. Add scallops & cook 1 min longer.
6. Add wine & simmer for 2 min, until scallops are just cooked through.
7. Stir in mustard & parsley.
8. Taste & adjust seasoning w/salt & pepper.
9. Serve over linguine.