Scallops With Gorgonzola And Cream

1. 1

   In a large saucepan, saute the scallions and scallops over medium-high heat until scallops are lightly browned, about 8 to 10 minutes.

2. 2

   Add the wine and continue cooking until the wine has been reduced to a syrup.

3. 3

   Stir in the heavy cream and reduce by 1/3, then add the Gorgonzola and stir constantly until a creamy sauce consistency is achieved.

4. 4

   Serve immediately over linguini. Serves 4.

* Per serving · 4 servings · Values may vary.

No additional tips available.