Scallops Lazio Recipe
Generous portion of North Atlantic scallops sautéed in butter, chicken broth, garlic & lemon, with zucchini, sun-dried tomatoes, onions, artichokes, mushrooms, mozzarella & rosemary, served over linguini
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Ingredients
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Seafood
Pasta
Vegetables
Dairy
Herbs and Spices
Liquids
Seasoning
Method
Preparation
- 1
Cook the Linguini
In a large pot, bring salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Vegetables
While the pasta is cooking, chop the zucchini, onion, and mushrooms. Drain and chop the sun-dried tomatoes and artichoke hearts if they are whole.
- 3
Mince the Garlic
Peel and mince the garlic cloves.
- 4
Chop the Rosemary
Finely chop the fresh rosemary leaves.
Cooking
- 5
Sauté the Scallops
In a large skillet, melt the butter over medium-high heat. Add the scallops and season with salt and pepper. Sauté for about 2-3 minutes on each side until they are golden brown. Remove the scallops from the skillet and set aside.
- 6
Cook the Vegetables
In the same skillet, add garlic, onion, zucchini, sun-dried tomatoes, artichokes, and mushrooms. Sauté for about 5-7 minutes until the vegetables are tender.
- 7
Combine Ingredients
Add the chicken broth, lemon juice, and chopped rosemary to the skillet. Stir well to combine and bring the mixture to a simmer.
- 8
- 9
Add Cheese
Sprinkle the mozzarella cheese over the top and cover the skillet for 2-3 minutes until the cheese melts.
Serving
- 10
Plate the Dish
Serve the scallops and vegetable mixture over a bed of linguini. Garnish with additional rosemary if desired.
