Linguini with broccoli and bay scallops from The Frog Commissary Cookbook: Hundreds of Unique Recipes and Home Entertaining Ideas from America's Most Innovative Restaurant Group by Steven Poses and Anne Clark and Becky Roller

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Notes about this recipe

  • chawkins on January 28, 2014

    Haven't made this in over 20 years, it is still as good as I remember. I halved the recipe to serve two, used a mix of olive oil and butter, but mostly butter, about two and a half tbs of butter and half a tbs of olive. I did not butter the pasta separately. I cooked the garlic and the scallop with the full amount of butter called for and dressed the pasta in the sauce. However I did increase the the amount of dry linguini to 6 oz and used a 12oz package of frozen broccoli florets. It wasn't greasy at all as indicated by the previous reviewer.

  • eve_kloepper on May 27, 2013

    way too much butter. I used olive oil and some butter and stretched the sauce with juice from scallops, milk, pasta water and a little cornstarch. used TJ lemon pepper pappardelle.

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