Scallops in lemon wine sauce over linguine
- Number of Servings: 4
Ingredients
1 lb sea scallops8 oz whole wheat linguine2 tbsp butter1 tbsp olive oil1 cup chicken or fish broth1/2 cup white wine2 tbsp lemon juiceblack pepper to taste2 cups chopped asparagus1 small onion, diced2-3 garlic cloves chopped small4 tbsp freshly grated parmesan cheese
Set water to boil for pasta. Cook pasta until al dente.
Meanwhile, in a large skillet, heat butter and oil together. Meanwhile, pat scallops dry. Once oil and butter are hot (even smoking a teeny bit), place scallops end-down in pan, leaving breathing room in between. Wait 2-3 minutes and check to see if you are getting a nice golden-brown sear on the bottom. Do NOT move scallops until you see the sear! Once you have caramelization happening, flip your scallops, cook another 2-3 minutes on side 2. Remove scallops from pan, set aside.
Add onion and garlic to pan with leftover scallop juices, sautee until tender. Add asparagus, cook until 2-3 minutes. Add broth, wine, lemon juice, and pepper (salt as well, if you like). Simmer together for a few minutes. Toss pasta in sauce. If you want a slightly thicker sauce, you could add more butter or oil, or a teeny bit of cornstarch to thicken it.
Plate pasta first, top with scallops, sprinkle each plate with 1 tbsp Parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user WHENMOSTIWINK.
Meanwhile, in a large skillet, heat butter and oil together. Meanwhile, pat scallops dry. Once oil and butter are hot (even smoking a teeny bit), place scallops end-down in pan, leaving breathing room in between. Wait 2-3 minutes and check to see if you are getting a nice golden-brown sear on the bottom. Do NOT move scallops until you see the sear! Once you have caramelization happening, flip your scallops, cook another 2-3 minutes on side 2. Remove scallops from pan, set aside.
Add onion and garlic to pan with leftover scallop juices, sautee until tender. Add asparagus, cook until 2-3 minutes. Add broth, wine, lemon juice, and pepper (salt as well, if you like). Simmer together for a few minutes. Toss pasta in sauce. If you want a slightly thicker sauce, you could add more butter or oil, or a teeny bit of cornstarch to thicken it.
Plate pasta first, top with scallops, sprinkle each plate with 1 tbsp Parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user WHENMOSTIWINK.
Nutritional Info Amount Per Serving
- Calories: 404.2
- Total Fat: 12.8 g
- Cholesterol: 56.6 mg
- Sodium: 464.5 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 6.4 g
- Protein: 28.6 g
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