Scallops in Linguini with a Lemon and Herb Sauce

 1 lb. linguini pasta

1 lb. large scallops

1/2 tsp each salt and pepper

1 tbsp extra virgin olive oil

3 tbsp butter divided 

4 cloves of garlic minced

1/4 tsp red pepper flakes

4 sprigs of fresh thyme, remove leaves from stems

1 cup Savignon Blanc

1 cup seafood or chicken stock

1 cup fresh torn basil

1/2 cup chopped chives

1 cup roughly chopped watercress, leaves only

1 lemon zested and juiced

Cook linguini according to package directions.

Rinse off scallops, pat them dry with paper towel and salt and pepper them on both sides.

Heat a large skillet over high heat.  Add olive oil.

Once the oil is heated, add scallops and sear each side until golden brown.  This will take 3-4 minutes per side.

Add 2 tbsp of the butter and baste scallops for a minute in the butter.  Remove scallops to a plate and tent with foil.

Add the garlic, red pepper flakes, thyme to the pan the scallops were in with the butter.  Cook for 1 minute.

Add the wine and scrap the brown bits from the bottom. Reduce the wine by half.  Add stock and cook for 1 more minute.  

Add basil, chives, lemon zest and lemon juice and remaining tbsp of butter.

Add the cooked pasta and watercress.  Cook together for a minute so the pasta can soak up some of the sauce.

Top with seared scallops and serve.


Popular posts from this blog

Tilapia and Warm Lentil Salad

Roasted Cauliflower and Garlic

Harvest Roasted Vegetables