Wednesday, October 8, 2014
Seared Scallops with Creamy Lemon Tarragon Linguine
Seared sea scallops make for a great quick delicious weeknight meal when paired with pasta. This recipe simply sears scallops served over linguine coated in a creamy sauce flavored with garlic, lemon and fresh tarragon.
Tip: When sautéing the shallots for the sauce add some chopped Serrano peppers with the shallots to add some heat to the sauce.
Prep Time: 10 minutes
Cooking Time: 30 minutes
8 Large Sea Scallops
1 Tablespoon Olive Oil
9 Oz. Linguine
1 Tablespoon Butter
1 Shallot chopped
2 Garlic Cloves minced
1 Cup Heavy Cream
2 Tablespoons Fresh Tarragon chopped
Juice from One Lemon - plus more lemon wedges on the side
Parsley chopped to garnish
Season the sea scallops with salt. Place one tablespoon olive oil over medium high heat in a large deep skillet. When the oil is hot and shimmering add the scallops to the pan to sear both sides to a golden brown color (about 1-2 minutes on each side). Transfer the seared scallops to a plate and set aside. Keep the olive oil in the skillet for later use.
Bring a 4-6 quart pot of salted water to boil. Add the linguine to the pot to cook until al dente. Usually fresh linguine will only take 3 to 4 minutes to cook and dried linguine will take about 10-12 minutes. When cooked drain the linguine in a colander and set aside.
Place the same large skillet in which the scallops were seared over high heat. Add the butter to the remaining oil in the skillet. When the butter is melted add the shallots and let cook until soft (about 3-4 minutes). Add the garlic and stir fry until fragrant (about 1 minute). Reduce the heat to medium and pour in the heavy cream along with the chopped tarragon. Let the sauce simmer and thicken for about 3 minutes. Reduce the heat to low and add the linguine to the pan and toss it with the sauce until well coated. Add the juice from one lemon and toss the linguine again. Place the sea scallops and its juices over the pasta in the pan and cover to warm for about 1 minute.
Remove the pan from the heat and garnish the pasta with chopped parsley. Serve with lemon wedges on the side. Enjoy.
Posted by Food Lunatic