Seared Sea Scallops in Herb and Wine Sauce
Recipe By: Dave Mathews, adapted from food.com, Recipe courtesy Rachael Ray
Serving Size: 4
Preparation Time: 10 min
Total: 20 min
1 pound tagliatelle
1 pound sea scallops
Salt and freshly ground black pepper
2 tablespoon extra-virgin olive oil, plus some for drizzling
6 tablespoons margarine butter, divided
4 cloves garlic, chopped
2 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 teaspoon thyme
1 cup dry white wine
1 cup seafood stock or clam juice or vegetable stock
1 cup fresh basil, shredded or torn
1 cup chopped flat-leaf parsley, a handful
2 lemon, zested and juiced
1. Cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
2. Pat scallops dry with a paper towel and season them with salt and pepper.
3. Preheat a large skillet over medium high heat. Add 2 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 4 tablespoons of the margarine/butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
4. Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of margarine/butter, shake and stir the mixture until the margarine/butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
