Linguine With Scallops And Lemon Cream Recipe

Name: Linguine With Scallops And Lemon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb linguine; 1 tablespoon olive oil; 1 lb diver scallops (about 16 large); 1 tablespoon minced garlic; 1 cup white wine; 1 cup heavy cream; 2 lemons, juice of; 1 pinch saffron thread; salt and pepper; 2 teaspoons chopped parsley (optional garnish)

Servings: persons

1 lb linguine
1 tablespoon olive oil
1 lb diver scallops (about 16 large)
1 tablespoon minced garlic
1 cup white wine
1 cup heavy cream
2 lemons, juice of
1 pinch saffron thread
salt and pepper
2 teaspoons chopped parsley (optional garnish)

1
Cook pasta according to directions.
2
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.
3
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.
4
Stir in drained cooked pasta and toss well to mix. Top with scallops and parsley if using.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb linguine, 1 tablespoon olive oil, 1 lb diver scallops (about 16 large), 1 tablespoon minced garlic, and more.

Yes, Linguine With Scallops And Lemon Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine With Scallops And Lemon Cream

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