Title: Creamy Scallops with Linguini
Categories: Entree Seafood Pasta
Yield: 4 Servings
| 1/2 | lb | Fresh mushrooms, sliced |
| 1 | md | Onion, chopped |
| 1 | tb | Butter |
| 1 | lb | Bay scallops |
| 1/4 | c | Dry sherry |
| 3 | tb | Butter or margarine |
| 1/4 | c | Flour |
| 1 | c | Half and half |
| 1/2 | ts | Salt |
| 2 | c | Cooked linguini |
Saute mushrooms and onion in butter until tender; add scallops and sherry.
Bring to a boil. Reduce heat and simmer, uncovered, 8 minutes. Melt 3
tablespoons butter in saucepan over low heat. Add flour, stirring until
smooth. Gradually add half and half. Cook over medium heat, stirring
constantly until mixture thickens. Stir in salt, scallops, mushrooms and
onions. Cook, uncovered, just until heated. Serve with cooked linguini.