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La Belle Cuisine - More Seafood Recipes

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Gigi's Scallops in Marinara Sauce with Linguine



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 Scallops From Market On Rue Cler, Paris, France
Scallops From Market On Rue Cler, Paris, France
Martin Moos/Lonely Planet Images
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Gigi’s Scallops in Marinara Sauce
with Linguine

2 tablespoons olive oil
2 large cloves garlic, crushed
1/2 cup chopped yellow onion
One 8-ounce can tomato sauce
One 1-pound can Italian plum tomatoes, undrained
1/4 cup minced fresh parsley leaves
1 1/2 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Freshly ground black pepper to taste
Dash of cayenne pepper
1 1/2 pounds sea scallops, washed and drained
1/2 pound linguine
Freshly grated Parmesan cheese
Chopped fresh parsley leaves

In hot olive oil in a 4-quart kettle, sauté garlic and onion until golden,
about 3 minutes, stirring. Add tomato sauce, tomatoes, 1/4 cup parsley,
salt, sugar, pepper, cayenne, oregano and basil. Bring to the boil, reduce
heat, and simmer, uncovered and stirring occasionally, 20 minutes.
Add the scallops and simmer, uncovered, 15 minutes longer, or until
the scallops are just tender.
Meanwhile, cook the linguine as the package label directs, al dente,
and drain it well.
To serve: Toss the scallops and sauce with the linguine and turn the
mixture onto a large platter. Sprinkle with Parmesan and parsley.
Serves 4.


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