Ginger Linguine With Smoked Scallops
|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|
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.
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.