Linguine With Trumpet Mushroom Scallops Recipes

Steps:

• Bring a large pot of water to a rolling boil. Salt aggressively and add the linguine. Cook until 3 minutes before the package says the pasta will be done. Use a liquid measuring cup to scoop out 1 cup (240 milliliters) of the pasta water, set the water aside, then drain the pasta.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and season with 1 teaspoon each salt and pepper. Cook the mushrooms, stirring a few times, until golden brown on both sides, 10 to 14 minutes. You want them to brown nicely, so avoid stirring too much.
• Add the cooked pasta to the pan with 3/4 cup (180 milliliters) of the reserved pasta water and cook, stirring constantly, until the pasta is cooked through, 1 to 3 minutes more. Add the remaining 1/4 cup (60 milliliters) pasta water if the pasta is too dry.
• Remove from the heat, stir in the chives, lemon juice and butter, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Serve hot.

Steps:

• Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.