Seared Scallops w/ Chipotle Cream & Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (7-ounce) can chipotle peppers in adobo sauce1/2 pound dried linguine2 tablespoons olive oil12 dry-packed sea scallops (about 3/4 pound)Salt and freshly ground white pepper4 cloves garlic, minced1/2 cup dry white wine1 cup heavy cream2 tablespoons freshly grated Parmesan cheeseDried red pepper flakes, to taste
Empty the can of chipotle peppers into a blender or food processor and puree. Set aside 1 to 2 tablespoons of the puree for the sauce; save the remaining puree for another use.
Bring a large pot of salted water to boil for the pasta. Cook the pasta al dente; drain.
While the pasta cooks, prepare the scallops. Heat olive oil in a medium saute pan over medium-high heat. Season scallops with salt and pepper and add to pan. Sear on one side for about 1 minute and turn. Add 1 to 2 tablespoons of chipotle, depending on your tolerance of chile heat, and the chopped garlic, and toss. Add white wine to deglaze the pan. (If necessary, you can quickly detach and discard the hinge muscles from the scallops.) When liquid has been reduced by half, add cream. Cook on high until the sauce is slightly thickened, about 5 minutes. Remove scallops from pan and set aside. Add the cooked linguine to the pan and toss with the sauce. Transfer to a serving bowl and arrange the scallops on top. Garnish with Parmesan cheese and dried red pepper flakes. Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MARCIA_S.
Bring a large pot of salted water to boil for the pasta. Cook the pasta al dente; drain.
While the pasta cooks, prepare the scallops. Heat olive oil in a medium saute pan over medium-high heat. Season scallops with salt and pepper and add to pan. Sear on one side for about 1 minute and turn. Add 1 to 2 tablespoons of chipotle, depending on your tolerance of chile heat, and the chopped garlic, and toss. Add white wine to deglaze the pan. (If necessary, you can quickly detach and discard the hinge muscles from the scallops.) When liquid has been reduced by half, add cream. Cook on high until the sauce is slightly thickened, about 5 minutes. Remove scallops from pan and set aside. Add the cooked linguine to the pan and toss with the sauce. Transfer to a serving bowl and arrange the scallops on top. Garnish with Parmesan cheese and dried red pepper flakes. Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MARCIA_S.
Nutritional Info Amount Per Serving
- Calories: 422.1
- Total Fat: 12.8 g
- Cholesterol: 52.4 mg
- Sodium: 275.2 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 4.1 g
- Protein: 23.4 g
Member Reviews