05-31-2005, 01:02 PM
3/4 to 1 pound scallops
1 whole onion (sweet, Spanish, or purple)
Garlic (as many cloves as you like)
1 to 1 1/2 cups white wine (depending on taste)
1/2 cup milk
Seasoning (pepper, Mrs. Dash seasoning blend)
Spaghetti or linguine
Flour (Wondra or another fine flour for sauces)
In a large pot, bring salted and oiled water to boil (oil will help noodles from sticking to each other when cooking).
In a large skillet, sauté onion until translucent, and add garlic (garlic takes less time to cook). Continue cooking until onions are lightly brown. Your water should be boiling now, so add your pasta to cook.
Deglaze the skillet with 1/2 cup white wine. Add scallops. When the scallops have been in for about a minute, add the remaining wine and milk. Cook a few minutes until bubbly. Your pasta should be done, so drain it while you're waiting.
Add flour to the scallops mixture to thicken the sauce - don't add too much! Season to taste and spoon over pasta.
Serve with finely shredded cheese over the top.
Serve with garlic bread and a nice salad.
1 whole onion (sweet, Spanish, or purple)
Garlic (as many cloves as you like)
1 to 1 1/2 cups white wine (depending on taste)
1/2 cup milk
Seasoning (pepper, Mrs. Dash seasoning blend)
Spaghetti or linguine
Flour (Wondra or another fine flour for sauces)
In a large pot, bring salted and oiled water to boil (oil will help noodles from sticking to each other when cooking).
In a large skillet, sauté onion until translucent, and add garlic (garlic takes less time to cook). Continue cooking until onions are lightly brown. Your water should be boiling now, so add your pasta to cook.
Deglaze the skillet with 1/2 cup white wine. Add scallops. When the scallops have been in for about a minute, add the remaining wine and milk. Cook a few minutes until bubbly. Your pasta should be done, so drain it while you're waiting.
Add flour to the scallops mixture to thicken the sauce - don't add too much! Season to taste and spoon over pasta.
Serve with finely shredded cheese over the top.
Serve with garlic bread and a nice salad.