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.



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