Ingredients

The following ingredients have 4 Servings
  • 8 ounces linguine
  • 1 cup dry white wine
  • 1/4 cup minced shallots
  • 2 tablespoons heavy cream
  • 1 tablespoon butter, cut into small pieces
  • 2 chopped plum tomatoes
  • Pinch each of salt and pepper
  • 2 tablespoons olive oil
  • 3/4 pound large sea scallops (ask for dry scallops)
  • Chopped fresh parsley for garnish

Instruction

  • Cook linguine according to package directions in heavily salted water, drain and set aside.
  • While the pasta is cooking, put wine and shallots in a medium skillet and bring to a simmer. Cook for 5 minutes.
  • Add cream and butter, stirring until butter melts. Add tomato with a pinch of salt and pepper and stir. Add linguine, toss, turn off the heat and cover the pan to keep warm while you cook the scallops.
  • Add the olive oil to a large nonstick skillet and heat over high heat. Pat scallops dry and and to the pan. Cook 2 minutes on each side, without moving them so you get a nice sear.
  • Add scallops to pasta mixture; toss gently to combine.  Divide among plates and garnish with parsley.