I am lucky enough to have come from, and to have married into, families of fantastic cooks. One of my husband’s favorite things to do is experiment with various pasta sauces. I’ve been watching his methods for long enough now to start some experimenting of my own, and that, combined with my undying love for seafood, resulted in this recipe.
We paired this rich, delicious pasta dish with garlic toast and a green salad for a fabulous meal!
|Sea Scallops in White Wine Sauce over Linguine||
- 2 lbs sea scallops, thawed
- olive oil
- sea salt
- 4 – 6 servings uncooked linguine
- 1-1/4 c. heavy cream
- 1/2 c. pinot grigio
- 1/2 c. chicken broth
- 2 tbsp butter
- 3 – 4 cloves garlic, minced
- 1/2 tsp ground black pepper
- Chopped green onion (optional)
- Cook linguine according to package directions
- Coat the bottom of a large skillet with olive oil; heat the oil on medium-high until the oil is hot
- Place the scallops in the oil and cook on each side 2 – 3 minutes, or until they are light to medium brown on each side and heated through completely
- Sprinkle scallops lightly on each side with sea salt
- Once the scallops are cooked, place them on a paper towel to soak up the excess oil
- In a medium sauce pan, combine the cream, wine, chicken broth, minced garlic, and pepper
- Turn heat to medium and stir very frequently, allowing sauce to simmer and reduce*
- Top the pasta with the white wine sauce and scallops (we also added chopped green onion), and enjoy!
*If the sauce does not reach the desired thickness after a few minutes, melt 2 tbsp butter in a dish, combine with 2 tsp flour, and stir into the sauce; it should thicken up quickly.
Photo Credit: Kristen Schinsky