Sometimes you find the best recipes in cookbooks, even thou family recipes are passed down.
Loved the show, loved this dish even more (lol).
Some of the cooking scenes were priceless.
Even the author of the cookbook was from the show.
Get a copy of this cookbook, nice dishes and fun stories.
Scallops are one of my favorite seafood dishes, and we love ’em all, i.e. fish stew, fish fry, bbq and all of my Italian, Fillipino and Mexican favorites.
Checkout some memories of our home Italian cuisine.
Hey, I enjoy dining as well as photography and music.
If you gotta eat, do it right!
Wine, woman and song ..
Fun alternate dish, “Scallop Scampi” .. check it out!
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
people
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- 5 oz linguine
- 1/2 lbs Raw Scallops
- 3 cloves chopped garlic
- 1 cup dry white wine
- 1 small lemon juice
- 2 tbsp Melted butter
- 1 tbsp all purpose flour
- 1 tbsp chopped parsley
- dash to taste salt and pepper
Ingredients
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- Fill a large pot with water and bring to a boil, add the pasta and cook according to package instructions. Make sure you reserve ½ cup of Starchy cooking water.
- Pat dry your scallops on both sides, season them with salt and pepper and set aside.
- Preheat the oil in a skillet over medium high heat until it's nice and hot, add the scallops and cook them for 2 minutes on each side, making sure not to disturb them.
- Remove to a plate and set aside.
- In the same skillet, add 1 Tbsp of the butter along with the garlic and let the garlic cook and become fragrant. Add the wine and let it reduce by half, this should take about 2 minutes.
- Take the remaining tablespoon of the butter and dredge it well in the flour, set aside.
- Add the starchy cooking water, parsley and lemon juice along with the dredged remaining butter, season with salt and pepper and let it all bubble up and come together.
- Add the scallops back in for the last minute of cooking. Place the scallops on a plate and toss the linguine in the sauce. Serve immediately!
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