It is a well-known fact that linguini with scallops and mizritha browned butter can cure your hunger, elevate your mood, ease emotional stress, promote digestive health. This easy recipe accommodates seasonal produce for peak flavor. This dish helps you get away from the fast food life while cooking in less than 30 minutes!
Scallops are a type of bivalve mollusc that is edible. They can be served in many ways, including cooked or raw as an appetizer or entrée, and they may also be breaded and fried for consumption. An alternative preparation technique involves the scallop being sautéed with butter until browned before it’s finished by adding liquid to reduce the resulting sauce. This dish has various names depending on regions throughout Europe
Scallops and Mizritha browned butter old spaghetti factory is the most popular dish at the Old Spaghetti Factory. The restaurant has been serving this dish since it opened in 1909.
Linguini with Scallops and Mizithra Butter that has been browned is a rich, easy, and delightful dish.
Linguini with Scallops and Mizithra (Linguini with Scallops and Mizithra)
The Old Spaghetti Factory provided the inspiration for Scallop Linguini with Mizithra Browned Butter.
This restaurant franchise had its start in the 1960s in Portland, Oregon.
Going there is a unique experience, with options such as sitting on an ancient trolley car, a brass bed, or a standard table with a view.
It’s decorated with dark wood, chandeliers, Tiffany lamps, and antique furniture, giving the impression of being transported to another era.
The cuisine, however, is the Old Spaghetti Factory’s finest feature.
That is why, despite the fact that others have failed, this wonderful restaurant has survived the years.
It was a favorite of my daughter’s as a child, and it is now one of her favorite places to take her girls.
And everyone orders the same thing every time. Browned Butter with Mizithra Cheese
It’s delicious on its own, but I wanted to make it healthier by adding scallops and veggies. Linguini with Scallops and Mizithra Browned Butter is the result.
This meal is difficult to stop eating. The pasta is salty and buttery, but it’s also a little dry.
There’s just enough browned butter to let the grated mizithra, as well as the scallops and veggies, softly cling to it.
The nutty richness comes from the caramelized butter.
And, unlike pastas with a lot of sauce, it’s lighter and just right.
Yes, I understand. Pam, this is meant to be a blog on eating better foods.
I understand, and it is.
But, on sometimes, extravagance is a wonderful thing, and trust me, this is decadent.
However, I’ll let you make your own decision.
So you can create this pasta meal with either this delicious buttery nutty sauce or a more reasonable chicken broth reduction with garlic, wine, and a touch of butter (which is also delicious).
Both are fantastic in their own right.
Scallops were used in this dish, but shrimp would also work well.
Recipes to Print
Linguini with Scallops and Mizithra Browned Butter
Linguini with Scallops and Browned Butter is simple to make and oh-so-delicious. The richness of the scallops pairs wonderfully with the buttery, nutty sauce.
15-minute prep time
Cooking Time: 10 minutes
Time allotted Time: 25 minutes
Course Description: Main Course
Linguini with Scallops and Browned Butter is a keyword.
calorie count: 498 kcal
- Linguini, 4 oz
- 2 CUP CORN CORN CORN CORN CORN CORN CORN CORN CORN CORN
- 1 cup chopped tomatoes
- 2 tsp extra virgin olive oil
- 4 Scallops de Mer
- 4 tbsp unsalted butter
- 4 tbsp grated Mizritha cheese
- a quarter teaspoon of pepper
Bring a saucepan of water to a boil, then drop in the linguini. Cook until the pasta is al dente, approximately 4 minutes. Drain the water and place it in a serving basin.
Microwave broccoli for 1 minute, or until just tender, in a microwave-safe dish. Remove from microwave and stir in tomatoes.
Remove the muscle from the scallops and season with salt and pepper.
Heat the oil in a frypan over medium heat. Add the scallops and cook for 1 1/2 minutes each side, or until golden brown. Place on a platter.
Cook butter in a frypan over medium heat until frothy, stirring regularly, until it becomes golden in color. Remove the pan from the heat and drain through cheese cloth or a fine strainer.
Toss the linguini with clarified butter and mizithra cheese. To ensure that the cheese is evenly distributed, lightly stir it in. Then add the broccoli and tomatoes, followed with the scallops.
498 calories | 51 grams of carbohydrates | 10 grams of protein | 28 grams of fat | 15 grams of saturated fat | 61 milligrams of cholesterol | 240 milligrams of sodium | 590 milligrams of potassium | 5 grams of fiber | 5 grams of sugar
The “spaghetti factory broccoli mizithra cheese recipe” is a simple spaghetti dish that can be made with ingredients found in your kitchen. It’s the perfect comfort food for when you’re feeling under the weather.
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