vineri, 2 aprilie 2010

Sea Scallops with Linguini In a Garlic and White Wine Sauce

12 oz ounce of nuntucket supreme sea scallops
8 oz of Linguini
4 Tbsp.butter
5 Garlic cloves peeled and chopped
1/4 cup dry white wine (Marsalla)
1/4 cup olive oil
2 oz parsley chopped

In a larg pot of boiling salted water cook linguini for about 10 minutes
set stovedtop on high /medium heat half amouant olive oil in saute pan until hot,but non smoking .Place scalopes(thawed)evantly  spread apart in saute pan.Salt and pepperscallops to taste and sear for aprox.2 minutes on each side ,turning only once.
Remove from heat and set aside
Heat remaining olive oil and saute for 2 minutes ,add butter and wine ,lightly salt and pepper to taste.
Reduce sauce by cooking for an additional 2 minutes.
Combine scallops with the sauce and sarve with linguine

Top with parsely

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