Scallops Over Linguini

• 1 pound of sea scallops (12-16 scallops per pound)
• 4 Tbsp olive oil, divided
• 2 cloves of garlic, minced
• 2 shallots, minced
• 1/4 cup dry white wine
• 1 Tbsp fresh thyme, chopped
• 1/4 cup fresh basil, chopped
• 1 jar of La Famiglia DelGrosso Aunt Cindy’s Roasted Garlic Gala
• 1 pound of linguini
• Salt and pepper to taste

1. Heat 2 Tbsp olive oil in a large sauté pan on medium high heat.
2. Season scallops with salt and pepper to taste.
3. Brown scallops for two minutes on each side.
4. Cook linguini according to package directions.
5. Remove scallops and set aside.
6. Reduce heat to medium.
7. Add remaining olive oil to the pan and sauté the garlic and shallots until soft, stirring frequently so they don’t brown.
8. Add white wine and cook until liquid is reduced by half.
9. Add jar of sauce and chopped thyme. Cover with lid and cook for 5 minutes.
10. Add scallops and basil to the sauce. Cook for 2-3 more minutes.
11. Serve over linguini.

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• Shrimp can be substituted for scallops.
• If using dried herbs, use 1 tsp of thyme and 1 1/2 Tbsp of basil.
• Another great sauce to serve with seafood is Uncle Fred’s Fireworks Sauce.