Fresh Linguine & Scallops
This recipe is decadent in all of the right places. I did not write a recipe for this, and it came together in a breeze (less than 20 minutes). Here’s just a glimpse of what I did:
Ingredients: FRESH pasta – do not use boxed pasta for this recipe. It wouldn’t do it justice. Fresh sea scallops. Bacon. Grape tomatoes. Fresh parsley. Minced garlic. Lemon zest. Lemon juice. Butter. Chardonnay wine. Salt and pepper. Red pepper flakes if you’re feeling fancy.
Directions: Bring a few cups of water to a boil and salt generously. Toss in fresh pasta and cook until al dente. It is important to note the fresh pasta cooks quickly and will take about 3 minutes, max. Drain pasta and set aside. In a skillet over medium high heat, heat a few tbsp of olive. Clean and dry scallops thoroughly – season with salt and pepper. Place the scallop seasoned side down, season the other side and cook for no more than 2 minutes a side. Overcooking a scallop will cause it to develop a rubbery texture, and they will be ruined. It is not only a waste of time, but a waste of money because scallops are on the pricey side. Once the scallops are seared, remove them to a clean plate. In the same skillet, add a few more tbsp of olive oil and add the chopped bacon, cooking it thoroughly. When the bacon is almost done cooking, add in the minced garlic. Reduce the heat so that the garlic does not burn. Depending on how many servings you are making, you will need anywhere from 2-5 tbsp of unsalted butter. Melt the butter into the bacon and garlic and stir. Deglaze the pan with your choice of white wine (I love Chardonnay) and cook to reduce the alcohol. Add in grape tomatoes, the zest from one lemon and juice from ½ lemon. Taste your sauce and adjust the flavors accordingly. Toss in fresh herbs. Add in the pasta and the scallops and warm throughout. Serve and top with the cheese of your choice (I used shaved parmesan) and fresh herbs.
Enjoy with a fantastic glass of wine and some crusty bread!