This dish is special enough to be used for entertaining but fast enough to use as a weeknight meal.
To achieve a perfect sear on your scallops the first step is to dry the scallops well so that they do not end up boiling rather than searing, secondly it is important that your pan is very hot. Begin by adding a bit of olive oil, heat that pan up…way up, add the scallops and cook for 1 or 2 minutes, you’ll know it’s time to flip them when the edges begin to split, patience is key here, they’re scallops, not popcorn, don’t shake the pan, let them do their thing, scallops vary in size so the cooking time will as well.
- Total Time: 35 minutes
Comforting pasta with decedent scallops, really, how can you go wrong?
- 12 scallops, inductor muscle removed ( see notes)
- 1 tbsp olive oil
- 2 tbsp butter
- 1/2 medium onion, diced
- 1/2 yellow pepper, diced
- 1/2 green pepper, diced
- 3 green onions, sliced
- 2 oz Pernod
- 1/2 tbsp Dijon mustard
- 2 oz white wine
- 1/2 cup heavy cream, 35%
- 1 cup parmesan cheese, grated
- 1/2 box linguini, cooked el dente
- pinch salt
- Cracked black pepper
- Add olive oil to pan, heat until the oil shimmers, sear scallops, remove from pan and set aside.
- Add butter to the same pan, sauté onion and peppers until soft.
- Add Dijon and white wine, add cream and Pernod, allow to simmer for 2/3 minutes.
- Add green onions and fold in the pasta and parmesan cheese.
- Return the scallops to the dish, add salt and pepper to taste.
The scallops will often have an inductor muscle attached, if left on this will contract during the cooking process and result in a a scallop that is tough, simply pinch the muscle and twist to remove.
- Prep Time: 20 mins
- Cook Time: 15 minutes
- Category: Entrees, Seafood, pasta, One Dish,Recipe