Scallops with Linguini and Cream Sauce
1 to 1 1/2 pound bay scallops
1/2 cup butter
3 garlic cloves; minced
juice of 1/2 to 1 lemon
1/4 cup white wine
1 cup whipping cream
1 cup Parmesan cheese; finely shredded
1 pound linguini
salt and white pepper to taste
Prepare pasta as directed on package.
Meanwhile melt butter in large, heavy skillet on medium heat. Add 1/2 lemon juice, white wine and scallops and sauté for about 4 minutes. Add chopped parsley, cream and cheese; stir until sauce becomes thick; about 5-6 minutes. Salt and pepper to taste.
Drain pasta and toss into cream sauce drizzle with lemon juice and toss again. Serve immediately.