Recipe - Basil Pasta With Bay Scallops

1 pound Vermicelli or linguine
1 tablespoon Unsalted butter
1 pound Bay scallops
1 Green onion; chopped
2/3 cup Chicken stock; or broth
One half cup Halfandhalf
Salt; freshly ground
; pepper, to taste
One half cup Minced fresh basil; or a
Combination of mixed fresh
herbs

P.B. Kral of Lake Forest suggests this pairing of tender bay scallops
with linguine, a touch of cream and a huge handful of fresh basil. A
small amount of tarragon, thyme or rosemary would be delicious too.

1. Cook pasta according to package directions.

2. Meanwhile, melt butter in a large skillet over mediumhigh heat.
Add scallops and green onion; cook, stirring often, just until
scallops are cooked, 2 to 3 minutes. Add stock or broth,
halfandhalf, salt and pepper. Heat to a simmer and cook 1 minute.
Add cooked, drained pasta and basil; heat through and serve at once.

NOTES : Wonderful dish. I used fresh basil and fresh rosemary. We
served this with Fatfree Parmesan cheese.

Recipe by: Chicago Tribune , June 21, '95

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