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Serves 3-4. Accompany with a green garden salad with sliced avocados and choice of dressing.
Ingredients
2-3 pints Bay Scallops (use extra as they shrink in cooking)
3 Medium white or sweet yellow onions peeled and cut into wedges
3 lemons (1 lemon in thin slices; two sliced into wedges)
2 boxes sliced white mushrooms
4 single cloves garlic peeled and chopped
½ Teaspoon thyme
½ Teaspoon oregano
½ Teaspoon Basil
Several bay leaves.
OR Fines Herbes seasoning to taste with some modifications above...
Beau Monde Seasoning to taste (McCormick’s)
Dash of Accent
Sugar to taste (to blend flavors)
Salt and Pepper to taste
Pinot Grizo wine
Olive oil
3-4 servings of boiled linguini (al dente)
Grated Asagio or Parmesan in a bowl on the table.
Heat water to boiling for linguini with a dash of salt and a dash of olive oil. Time the cooking of the scallop dish to the cooking of the linguini.
In a very large non-stick frying pan heat olive oil.
Grate cheese and place on the dining table.
In the meantime slice the lemons VERY THIN and de-seed. Set aside.
Save a few wedges of lemon for decor.
Chop the garlic very fine. Add to the pan with enough olive oil to saute.
Begin with onions until transparent. Remove all to a dish on the side.
Next saute the mushrooms lightly. Add to the dish on the side.
Last add the Bay Scallops to the pan with olive oil.
DO NOT OVERCOOK BAY SCALLOPS! They should be barely cooked.
Salt and pepper lightly. Add a little accent. Add the herbs and Bay leaves.
Add white wine, and as soon as it is hot, add reserved onions, mushrooms, and thin lemon slices. Stir. Add extra lemon juice, and a dash of sugar to blend flavors.
Remove and drain linguini. Place into a big bowl. Top with Scallop mix or serve as individual servings on a plate, decorated with lemon wedges and bay leaves.
Diners should top with grated cheese.