Archer Farms Seared Patagonian Scallops
with Herbed Linguini Alfredo
A simple dish of butter-sautéed scallops with herbed linguini Alfredo makes an elegant dinner for two.
8 ounces linguini
8 ounces Archer Farms wild-caught Patagonian scallops, thawed (from a 16-ounce package)
2 teaspoons butter
1/2 cup prepared Alfredo sauce
2 tablespoons dry white wine
2 tablespoons garlic and herb cheese spread
1 tablespoon chopped Italian flat leaf parsley
- Cook and drain linguini as directed on package.
- Meanwhile, blot scallops with paper towels. Heat butter in large skillet over medium-high heat until foamy. Add scallops to skillet, not touching, in single layer.
- Cook one minute or until well browned; gently toss to turn. Cook an additional minute or until just opaque. Stir in remaining ingredients except parsley. Heat just until hot.
- Spoon scallops and sauce over pasta in serving dishes. Sprinkle with parsley.
Makes 2 servings.
Recipe provided courtesy of Target and SuperTarget; through ARAcontent.