Linguine With Scallops and Lemon Cream Recipe #375791
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20 min |
SERVES 4
- 1 lb linguine
- 1 tablespoon olive oil
- 1 lb diver scallops (about 16 large)
- 1 tablespoon minced garlic
- 1 cup white wine
- 1 cup heavy cream
- 2 lemons, juice of
- 1 pinch saffron thread
- salt and pepper
- 2 teaspoons chopped parsley (optional garnish)
- Cook pasta according to directions.
- While pasta is cooking, heat oil in a medium saute pan. Season scallops with salt and pepper. When oil is hot add the scallops and sear for 3 minutes on each side, until golden brown and opaque. Remove scallops from pan.
- To the same pan add the garlic and saute fo r 2 minutes. Add the wine and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by half. Add the cream, lemon juice, and saffron. Simmer, uncovered until liquid is reduced by half and slightly thickened. Season with salt and pepper.
- Stir in drained cooked pasta and toss well to mix. Top with scallops and parsley if using.
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5 stars