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Bay Scallop Linguine with White Wine and Parsley
- 1 pound linguine (regular, whole wheat or gluten-free)
- 1/2 teaspoon fine sea salt
- 2 tablespoons extra-virgin olive oil, divided
- 1 red onion, chopped
- 4 cloves garlic, sliced
- 1 1/2 pound bay scallops, side muscle removed
- 1 cup dry white wine
- 1 1/2 teaspoon Dijon mustard
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon ground black pepper
Bring a large pot of salted water to a boil.
Add linguine and cook according to package directions until al dente.
Drain and toss with 1 tablespoon of the oil; set aside and keep warm.
Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
Add onion and garlic and cook, stirring frequently, until onion is softened, about 5 minutes.
Add scallops, salt and pepper and cook, stirring, for 2 minutes more.
Stir in wine and mustard; simmer until scallops are cooked through and some liquid has evaporated, about 3 minutes.
Remove from heat and stir in parsley. Transfer reserved linguine to a platter and top with scallops and sauce.
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- 1 pound linguine (regular, whole wheat or gluten-free)
- 1/2 teaspoon fine sea salt
- 2 tablespoons extra-virgin olive oil, divided
- 1 red onion, chopped
- 4 cloves garlic, sliced
- 1 1/2 pound bay scallops, side muscle removed
- 1 cup dry white wine
- 1 1/2 teaspoon Dijon mustard
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon ground black pepper
