Scallop Linguine

[XLeezardx]

Scallop Linguine

http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Scallop%20Linguine/IMG_7708.jpg

Large scallops pan seared to perfect caramelization from its natural sweetness. Scallops are done @ medium rare in scampi reduction. Sauce for Linguine was made with garlic, heavy cream, white wine, parsley, presto, and topped off with asiago cheese.

Ingredients:

Large Scallops

Mushrooms (diced)

Linguine Pasta

1 cup cup White Wine

1 cup Heavy Cream

1 tabelspoon Pesto

2 tablespoons garlic (minced)

2 tabelspoon Olive oil

Lemon Juice

Canola oil (for searing scallops)

1 cup white onions (diced)

Asiago Cheese

2 tabespoon Butter

Parsley

1 tablespoon white vinegar

Salt and pepper

Instructions:

1.Cook pasta according to package

2.Salt and pepper scallops on both sides.

3.Make Scampi Sauce: Butter, Lemon juice, vinegar, parsley, garlic, salt, pepper. Mix and heat up in sauce pan.

4.Searing Scallops on extremely hot pan with canola oil for 1 1/2 minutes one side. Add Scampi sauce then Flip. Scoop scampi sauce up with spoon and continue to pour on scallops for 1 minute.

5.Heat up pan with alive oil, add garlic first, then saute mushrooms, onions for 1 minute.

6.Add heavy cream and white wine then saute for 2 minutes.

7.Plate pasta... pour sauce on top, then add pesto, lemon juice, then mix.

8.Arrange seared scallops on top, then add asiago cheese and garnish with parsley.

Enjoy

Colossal Scallops, salt and peppered up

http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Scallop%20Linguine/IMG_7676.jpg

Searing on extremely hot pan

http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Scallop%20Linguine/IMG_7679.jpg

http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Scallop%20Linguine/IMG_7683.jpg

http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Scallop%20Linguine/IMG_7686.jpg

Fresh Parsley and Lemons

http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Scallop%20Linguine/IMG_7690.jpg

http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Scallop%20Linguine/IMG_7687.jpg

Add presto, mix it up, squeeze on some lemon and garnish with parsley.

http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Scallop%20Linguine/IMG_7707.jpg