Cape Sea Scallops with Linguini

The Cape (Atlantic) sea scallop beds are the largest concentration of sea scallops in the world.  Once prevalent from Cape Cod to Long Island, bay scallops today are largely unique to wild scallop beds still found off of Chatham, Wellfleet, Martha’s  Vineyard and Nantucket . Japan and China are working to develop aquaculture for Atlantic sea scallops to meet the increased demand for sea scallops throughout Asia. Cape scallops are known to be a good source of protein as well as magnesium and potassium. Cape sea scallops consist of 80% protein and are incredibly delicious!

Cape Sea Scallops with Linguini
Serves 6

1 c. plum tomatoes
1 c. mushrooms, quartered
¼ c. flour
1 ½ lbs. sea scallops
1 tsp. garlic, chopped
1 tbsp. capers
2 tbsp. parsley, chopped
1 tbsp. fresh basil or oregano
2 lemons juiced
1 lb. linguini

Saute tomatoes in 1 tbsp. extra virgin olive oil (evoo) over high heat for 2 minutes; set aside. Saute mushrooms in 1 tbsp. evoo over high heat for 2 minutes, set aside. Lightly dust scallops with flour, and season to taste with salt and pepper.

Heat evoo in a skillet until just smoking; carefully add scallops, brown on one side. Turn scallops and add tomatoes, mushrooms, garlic, capers, parsley, basil (or oregano) and lemon juice; simmer a few minutes to blend flavors; then keep warm. Cook and drain pasta. Place pasta on a serving platter, top with sauce, and serve .

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