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Lemon Pepper Seafood With Linguine

6 ounces bay scallops
6 ounces chopped clams, drained
1 pound uncooked medium shrimp, peeled & de-veined
8 Tbs. Boyajian Lemon Pepper Oil
3 cloves garlic, chopped
6 ounces Clam Juice
1/4 cup fresh parsley, chopped
1 pound linguine, cooked
salt & pepper to taste

Heat 4 tablespoons Boyajian Lemon Pepper Oil in large skillet over medium heat. Add garlic, scallops, clams and shrimp and sauté until shrimp and scallops are translucent, approximately 3 - 5 minutes. Add clam juice and heat through. Toss seafood sauce with cooked pasta, adding remaining 4 tablespoons Lemon Pepper Oil. Add salt and pepper to taste. Garnish with fresh parsley.

Optional: freshly grated parmesan cheese.

Yield: 4 servings


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