Servings: 2 people
Ingredients
- 1 lb dry fresh scallops
- 1/4 cup flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 2 tablespoons olive oil
- 3 cloves garlic chopped
- 1/2 cup White Wine
- 1/2 cup chicken broth
- 2 tablespoons flour
- 2 medium lemons 1 for juicing, 1 for wedges
- 1 tablespoon lemon zest
- 2 teaspoons butter
- 1/4 cup fresh parsley chopped
- 3/4 lb. linguine cooked according to box directions, al dente
Instructions
- Combine the 1/4 cup flour, salt, and pepper in a plastic bag. Rinse the scallops and pat dry, place the scallops in the plastic bag, gently shake the bag to coat the scallops.
- Add olive oil to a non-stick sauté pan. Place over medium heat.
- Once the oil is hot, add the scallops. Cook 3 to 4 minutes per side (depending on thickness), being careful not to overcook. Remove from pan, and set aside. Do not clean the pan.
- Combine 2 tbsp flour, wine, and chicken broth in a small bowl. Whisk until smooth.
- Place the pan over medium heat, add the garlic and cook until soft. Be very careful not to brown the garlic.
- When the garlic is soft turn the heat up to medium high, and add the wine-broth mixture, bring to a boil and cook until it just starts to thicken, then reduce the heat.
- Add the juice of 1 lemon, zest, and butter. Cook until butter has melted and stir lightly until everything is well incorporated.
- Return the scallops to the pan, stirring gently. Add parsley, cook until heated through.
- Place the cooked pasta in a separate platter or serving bowl, and gently pour the scallops and juices over the top. Garnish with a dusting of fresh parsley and lemon wedges.
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