Linguine With Lemon Cream And Sautéed Scallops Recipe 445
LINGUINE WITH LEMON CREAM AND SAUTéED SCALLOPS RECIPE - (4.4/5)
Provided by garciamoss
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. While the pasta is cooking, heat the oil in a medium sauté pan. Season the scallops with salt and paper. When the oil is hot add the scallops.; sear for 3 minutes on each side until golden brown and opaque. Remove scallops from pan and set aside. To the same pan add the garlic, sauté for 2 minutes. Add the wine. Bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by half. Add the cream, lemon juice, and saffron. Simmer, uncovered, until the liquid is reduced by half and slightly thickened. Season to taste with salt and pepper. Stir in drained cooked pasta; toss to mix well. Top with scallops, garnish with green onion, if desired, and sprinkle with pepper.
LINGUINE WITH SCALLOPS AND LEMON CREAM
Make and share this Linguine With Scallops and Lemon Cream recipe from Food.com.
Provided by Brookelynne26
Categories Lemon
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to directions.
- While pasta is cooking, heat oil in a medium saute pan. Season scallops with salt and pepper. When oil is hot add the scallops and sear for 3 minutes on each side, until golden brown and opaque. Remove scallops from pan.
- To the same pan add the garlic and saute fo r 2 minutes. Add the wine and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by half. Add the cream, lemon juice, and saffron. Simmer, uncovered until liquid is reduced by half and slightly thickened. Season with salt and pepper.
- Stir in drained cooked pasta and toss well to mix. Top with scallops and parsley if using.
Nutrition Facts : Calories 816.1, Fat 28, SaturatedFat 14.6, Cholesterol 119, Sodium 215.3, Carbohydrate 93.8, Fiber 3.8, Sugar 3.2, Protein 35.5
LEMONY LINGUINE WITH SCALLOPS & SHRIMP
Make and share this Lemony Linguine With Scallops & Shrimp recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash seafood and pat dry with paper towelling.
- In medium sautepan, heat 1 tbsp.
- oil.
- Cook seafood until shrimp just turn pink on each side and scallops are lightly browned.
- Remove seafood to a large bowl.
- When cooled, peel shrimp except for tails.
- Add remaining oil to sautepan and heat.
- Add garlic and cook briefly.
- Add lemon zest, juice, white wine and salt.
- Bring to a boil and cook 2 minutes.
- Add to seafood in bowl.
- Cook linguine in salted, boiling water until just al dente.
- Drain and add to seafood along with parsley.
- Toss to mix well.
- Season to taste with pepper.
Nutrition Facts : Calories 400.8, Fat 6.5, SaturatedFat 0.7, Cholesterol 56.8, Sodium 759, Carbohydrate 60.9, Fiber 2.7, Sugar 2.6, Protein 20
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CREAMY LEMON PEPPER SCALLOPS LINGUINE - ROCK RECIPES
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4.4/5 (66)Total Time 30 minsCategory Fish And SeafoodCalories 522 per serving
- In a small shallow glass pan, marinate the scallops in the lemon juice, lemon zest, salt and pepper for only 10 minutes. Turn the scallops over in the marinade after 5 minutes. Reserve the marinade to add to the sauce later.
- Melt the butter along with the olive oil in a large preheated saute pan over medium high heat. Sear the scallops for about 2 minutes per side. Remove the scallops from the pan and hold in a warm oven (150 degrees F) while you prepare the sauce for the linguine.
- Reduce the heat to medium and add the garlic to the saute pan. Saute for only 30 seconds or so but do not brown the garlic.
- Add the seafood stock and simmer until the stock reduces in volume by about 1/3, then add the reserved marinade and whipping cream. Taste for seasoning and add salt if needed and more pepper to taste if you like..
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