Description
Comforting pasta with decedent scallops, really, how can you go wrong?
Ingredients
Units
Scale
- 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
Instructions
- 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.
Notes
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