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Pasta with Scallops, Cream, and Dill



This is an elegant and filling meal that will be sure to mix up the typical dinner menu, inspired by Mom and the Scottish purveyors of fine food, Valvona & Crolla.

Serves 4.  20-30 minutes.


  • 1 loaf of garlic bread
  • 9 oz. dried linguine or penne pasta
  • 3 tablespoons butter
  • 12 oz. scallops, cut into 1/3-inch wide medallions
  • 1 cup + 2 tablespoons of whipping cream
  • 1 teaspoon tomato paste
  • 3 teaspoons chopped fresh dill, divided
  • 1/8 teaspoon cayenne pepper
  • Parsley to garnish (optional)


  1. Heat oven to 300°. Wrap garlic bread loaf in foil and place in oven to warm.
  2. Cook pasta in large pot of boiling salted water, stirring occasionally, until tender but firm. Drain, reserving 1/4 cup cooking liquid.
  3. Simultaneously melt butter in a large skillet over medium heat. Add scallops and cook until edges brown, stirring frequently, about 2-3 minutes.
  4. Stir in cream and tomato paste. Cook until sauce is heated through, about 2 minutes. Stir in cayenne pepper and 2 of the teaspoons dill.
  5. Mix pasta into sauce, adding pasta cooking liquid by tablespoonfuls as needed to moisten.
  6. Remove garlic bread from oven and slice to serve. Divide pasta into 4 bowls and sprinkle remaining dill on top. Salt and pepper to taste.
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