A few weeks ago, my job held its biggest fundraiser. The annual book sale. For several weeks during the summer, we set up donation stations in the area and people can donate books they no longer want. Then on a Saturday in August, we take all of those books and sell them…dirt cheap! This year we brought in about $124,000!!!
Well, I purchased several cookbooks. I have more time to really make meals now, not to mention it’s a money saver (leftovers rock). I mentioned this recipe in a Twitter post a couple of weeks ago and promised I would post it. Better late than never! LOL
I used shrimp instead of scallops (couldn’t find scallops on sale…didn’t consider frozen scallops…that would work)
I didn’t use the saffron (I looked in the grocery store near me, no luck…I’m sure I could have found them at Whole Foods or Fresh Market but I didn’t want to drive across town…maybe next time)
If you forgo the cream & saffron, add butter an a shallot, you can make a scampi linguine.
1lb dried linguine
1tbl spoon olive oil
6 large scallops
Kosher salt & ground black pepper
1tbl spoon minced garlic
1 cup white wine
1 cup heavy cream
juice of 2 whole lemons (1/3 cup)
pinch of saffron threads
Sliced green onions (optional)
Cook pasta according to package directions
While pasta is cooking, heat oil in a medium saute pan. Season the scallops with salt and pepper. When the oil is hot add the scallops; sear for 3 minutes on each side until golden brown and opaque. Remove the scallops from the pan and set aside.
To the same pan add the garlic; saute for 2 minutes. Add the wine. Bring to boiling. Reduce heat and simmer, uncovered, until liquid is reduced by half and slightly thickened. Season to taste with salt and pepper.
Stir in drained cooked pasta; toss to mix well. Top with scallops, garnish with green onion, if desired and sprinkle with pepper.
This recipe is from G. Garvin’s Dining In cookbook.