MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bay Scallops With Linguini
Categories: Pasta, Seafood
Yield: 1 Batch

12 oz Linguine
8 oz Sugar snap peas; trimmed
2 tb Extra-virgin olive oil
1 lb Bay scallops;
- thawed if frozen
3/4 ts Salt;
- divided, more for pasta
6 tb Butter;
- cut into small pieces,
- divided
4 cl Garlic; minced
1 Shallot; minced
1/2 c Dry white wine
1 ts Lemon zest
2 tb Fresh lemon juice
1/2 ts Black pepper
1/4 c Fresh parsley chopped;
- (optional)

Bring a large pot of salted water to a boil. Add pasta and cook until
almost al dente, 10 to 12 minutes. Add peas to pasta in pot; cook
until peas are tender-crisp, 1 to 1-1/2 minutes. Reserve 1 cup pasta
cooking water. Drain pasta mixture.

Meanwhile as pasta cooks, heat oil in a large skillet over
medium-high. Add scallops to pan and sprinkle with 1/4 ts salt. Cook,
without stirring, for 1-1/2 minutes or until browned on bottom. Stir
scallops with a thin spatula and cook until just cooked through, 1 to
1-1/2 minutes. Remove scallops from pan; loosely cover to keep warm.

Melt 1 tb butter in pan. Add garlic and shallot; cook until fragrant,
stirring frequently, about 1 minute. Add wine, lemon juice, and 1/2
cup pasta water, scraping browned bits from bottom of pan. Cook until
liquid reduces by about half, 3 to 5 minutes. Reduce heat to low.
Stir in lemon zest, pepper, and remaining 1/2 ts salt. Gradually add
butter, stirring constantly until butter melts. Add pasta mixture and
parsley, if using, and toss well to coat. Add additional pasta water
as needed. Serve with scallops.

Recipe FROM: Food & Wine online

Posted by: jmquown <j_mcquown@comcast.net>

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