Scallop Lingugine

We were watching T.V. the other night and something about scallops came on and I couldn't remember the last time I had scallops. Then in the next couple of days I came across this scallop recipe. I made a couple of change due to what I had on hand. Regardless, it still comes out delicious. The original recipes calls for "Pernod" which is a licorice tasting liqueur, I used peppermint schnapps instead of Pernod and fennel. I make my own pasta ( recipe at the bottom) or you can just buy your own linguine.


2 handfuls of linguine
1/2 medium onion thinly sliced
1 lb sea scallops or which ever your local seafood market has available
1/2 container cherry tomatoes quartered
2 tbsp peppermint schnapps
Juice from 1 lemon
1/4 cup chopped parsley
1 tbsp Olive Oil


Heat olive oil and suatee onions till tender but not burnt. Turn heat up to med-high and place tomatoes into pan and cook for 3-4 minutes. Place scallops into onion tomato mixture cook for another 3-4 minutes, now add schnapps. You should have pot of boiling water for the linguine(remember that for how much pasta you have double the amount of water to prevent noodles sticking together). Boil pasta for about 4-5 minutes As your almost done with your scallop mixture add the lemon juice and toss to fully coat. Once pasta is done drain and place on a plate and cover with scallop mixture, sprinkle with parsley.




Pasta

2 cups of Bread or Semolina flour
2 eggs
1/4 cup warm water

Either in a bowl or on flat surface make a well in the flour and add the eggs and mix thoroughly. add water as necessary till dough is smooth and easy to handle. Let dough rest for 20 minutes. Cut dough into quarters and roll down each piece so it will fit in to rollers, using a pasta machine you will use the roller option and feed pasta though several times (thickness will be to your likening). Now put sheets of pasta through linguine cutter