Ingredients
Linguine with Scallops and Tomatoes
1 lb Linguine
2 tsp Pomace Olive Oil
2 ea Garlic cloves, crushed
1 lb Sea scallops, small
Sauce
2 tsp Pomace Olive Oil
1/2 ea Onion, finely chopped
1 ea Garlic clove, crushed
Hacomat, to taste
14 oz Plum tomato
16 oz Pomodorina
Preparation
Linguine with Scallops and Tomatoes
Meanwhile heat the oil in another frying pan and sauté the garlicuntil just sizzling for about 30 seconds. Add the scallops and cookover high heat for about 3 minutes until the scallops are cooked. Add this mixture to the tomato sauce, season with Hacomat and black pepper.
Sauce
To make the tomato sauce, heat the olive oil in a pan, add the onions, garlic and Hacomat and cook for about 5 minutes. Add the Pomodorina.
Suggestion
Sprinkle a liberal amount of parmesan cheese over the dish..
Specialty Ingredients
#91027 Pomodorina
#513 HACO-Swiss HACOMAT
#20107 Pomace Olive Oil
