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Ginger Linguine With Smoked Scallops

Italian.Chef's picture
Ingredients
  Scallops 1 Pound, rinsed and patted dry
  Liquid smoke 3 Tablespoon
  Dry linguine/1 package 9 ounce fresh linguine 8 Ounce
  Grated ginger 1 1⁄2 Tablespoon
  Shallots 1⁄4 Cup (4 tbs), thinly sliced
  Whipping cream 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Dijon mustard 1 Teaspoon
  Chopped parsley 1 Tablespoon
Directions

If scallops are large, cut them into bite-size pieces.
Pour liquid smoke into a 5- to 6-quart pan with ovenproof handles.
Set a perforated or wire rack in pan.
Arrange scallops in a single layer on rack and cover tightly.
Bake in a 350° oven until scallops are opaque throughout; cut to test (12 to 15 minutes).
If made ahead, let scallops cool; then cover and refrigerate for up to 1 day.
While scallops are smoking, in another 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (8 to 10 minutes for dry pasta, 1 to 2 minutes for fresh); or cook according to package directions.
Drain well.
While pasta is cooking, combine vinegar, ginger, and shallots in a wide frying pan over high heat; cook until vinegar has evaporated (about 1 minute).
Add cream, wine, and mustard.
Bring to a full boil; then boil, uncovered, stirring often, until sauce is reduced to 1 1/4 cups.
Reduce heat to medium; add scallops and mix lightly until heated through (1 to 2 minutes).
Add linguine; mix lightly, using 2 spoons.
Sprinkle with parsley.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Ingredient: 
Scallop

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