Servings: 6

Ingredients:
1 lb Sea Scallops
1 lb spinach linguine
1 cup chicken broth
2 Tbsp fresh lemon juice
1 bay leaf
1 Tbsp olive oil
1 small onion, chopped
3 cloves garlic, finely chopped
1 Tbsp Worcestershire Sauce
1 tsp low salt tomato paste
2 Tbsp fresh basil, chopped
1/4 tsp freshly ground black pepper

Directions:
1. Cook the linguine according to the package directions. Drain well.
2. Meanwhile, in a large skillet with a tight fitting cover, combine the broth, lemon juice, and bay leaf.
3. Bring the mixture to a boil over medium-high heat, add the scallops, and cover.
4. Cook until the scallops just turn opaque, about 2 minutes. Use a slotted spoon to remove the scallops from the pan and keep them warm.
5. In another skillet, heat the olive oil over medium-high heat.
6. Add the onion and cook until it softens, about 3 minutes. Stir in the garlic, Worcestershire sauce, and tomato paste, and cook for 1 minute longer.
7. Add the scallop poaching liquid to the skillet and cook over high heat until it reduces by half, about 3 minutes. Use a slotted spoon to remove the bay leaf.
8. Return the scallops to the skillet and cook until they are heated through, about 1 minute.
9. Stir in the basil and pepper and serve immediately over the linguine.

Notes:
Substitute scallops with SHRIMP