250 g scallops 8 oz
15 ml butter 1 tbsp
125 g cooked crab meat, chopped 4 oz
4 fresh tomatoes, diced
1 garlic clove, crushed
5 ml dried basil 1 tsp
50 ml parmesan cheese, grated 1/4 cup
50 ml olive oil 1/4 cup
15 ml lemon juice 1 tbsp
salt & pepper to taste
250 g linguine 8 oz
In a skillet, saute scallops in butter for 3 minutes or until opaque. Add crab meat, tomatoes, garlic, basil, cheese, olive oil, lemon juice, salt and pepper. Heat through.
Meanwhile, cook linguine according to package directions. Drain well. Add pasta to scallops and sauce.
Serves: 4