Last night Brady and I accomplished something that we are both very proud of, we successfully made scallops for the first time. To be fair I should say that Brady cooked them and I watched as he pan seared them to perfection. He didn't overcook them, under cook them, burn them, or mess them up in some way that would have caused disappointment after shelling out $14 for them. Let me just say it again, they were perfect. Maybe it was the fact that Brady watched various tutorials on how to cook scallops (kind of nerdy but apparently helpful), whatever it was, they turned out great.
Apprehension about cooking the scallops aside, this recipe was incredibly easy and quick to toss together. Plus it was adapted from a Cooking Light recipe so it's relatively healthy. The sauce on the pasta is a very light cream sauce with a hint of lime and ginger which really compliment the sweetness of the scallops. What we realized and what I think the real key to the success of this dish is, plan to under cook the scallops because they will continue to cook once you take them off the heat and in turn they will be cooked perfectly!
** adapted from Framed Cooks who adapted a Cooking Light recipe.
Prep/Cook Time: 30 minutes
1 c. dry white wine
1/4 c. minced shallots
2 T. fresh lime juice
1 T. fresh minced ginger
2 T. whipping cream
1 T. butter
1 plum tomato, chopped
salt and pepper
1 1/2 c. linguine
3/4 pound large sea scallops
chopped fresh parsley for garnish
Combine the first four ingredients in a medium saucepan and bring to a boil. Meanwhile, start boiling a large pot of water for the linguine. Once the wine mixture is boiling let it cook till reduced to about a 1/2 cup (about 5 minutes). Drain mixture into a bowl, reserving the liquid and discarding the solids.
Once the large pot of water is boiling, add linguine and cook for about 8 minutes, or until al dente. While the pasta is cooking return wine mixture to the saucepan and add cream, cooking over medium heat for about 1 minute. Add butter, stirring until melted. Add chopped tomato and season with salt and pepper. Reduce to low.
Heat a large skillet, adding enough olive oil to coat the bottom of the pan. Pat scallops dry with a paper towel and then season with salt and pepper. Once the pan is good and hot arrange the scallops in the pan and cook for about 2 minutes on each side.
Drain the pasta water, leaving about 1/4 cup water remaining in the pan. Stir in the tomato cream sauce. Dish pasta into bowls, top with a few scallops and garnish with chopped parsley.