Shrimp & Scallop Linguine
Stephen
A relatively light, quick seafood pasta dish that never disappoints.
ingredients
- 12 Sea Scallops, preferrably fresh
- 16 Medium - large shrimp, raw and peeled
- 6 large shallots, chopped
- 3/4 cups dry white wine
- Juice of one lemon
- 1 TBS Capers
- I large tomato, diced
- 1 Stick unsalted butter
- 2 TBSP extra virgin olive oil
- Salt and Pepper
- 1 Lb Linguine
- 2 TBSP parsley, finely chopped
directions
- 1
Heat olive oil in 12 inch cast iron skillet until oil starts to move. Season scallops with salt and pepper and place in hot skillet, turning once, about two minutes per side. Remove scallops from skillet and put on a plate, placing in a 150 degree oven to keep them warm.
- 2
Add shallots to pan and sautee until they start to clear, about 1 minute. Add butter and stir. Once about half the liguid has evaporate from the skillet, add white wine, tomatoes, capers and lemon juice and bring back to simmer.
- 3
When you add the white wine, tomatoes, etc, it’s time to put your linguine into boiling water.
- 4
Add shrimp to mixture, letting summer 90 seconds on each side. Turn heat to low, drain linguine and then add it to the skillet, tossing with the sauce.
- 5
Plate the linguine, spooning sauce over the top. Add sea scallops to the top of the pasta. Sprinkle it all with parsley and enjoy.
notes
You can also add minced garlic at the same time you add the shallots if you prefer a more scampi-like flavor.
Source: Stephen
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