This recipe is one straight from a Michelin rated, gourmet restaurant. Golden rich in color and taste, it's one of our favorites!
Course: Main
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 4
Calories per serving: < 300
Author: Steve | Red Thread Farmstead
Ingredients:
- 1/2 box linguine
- 12 large scallops
- 1/2 stick butter
- 1.5 tablespoons of olive oil
- 1/2 cup of dry white wine
- Generous pinch of saffron threads
- 1/3 cup heavy cream
- 1 ounce pea shoots
Instructions:
- Heat up water for linguine
- Remove the scallops from the packaging and place them on paper towels to ensure they're dry
- Place the half of the butter (1/4 stick) and the olive oil into a non-stick frying pan and melt over a medium high heat until it is starting to foam
- Boil linguine until they're al dente (~5 minute boil) stirring occasionally to prevent sticking
- At the same time, cook scallops over a medium high heat for 1 1/2 minutes until golden brown
- Flip the scallops and cook for a further minute
- Remove scallops from pan, set aside
- Turn the heat to high and add the wine to the pan
- Allow this to bubble for a couple of minutes, then reduce the heat and add the saffron
- Stir well and whisk in the remaining butter (1/4 stick)
- Once this has melted add the cream and whisk until slightly reduced and thickened
- Turn off burner
- Return the scallops to the pan and allow them to soak in the sauce for a minute or two
- Serve linguine to plate, add scallops and sauce
- Cut pea shoots in half, lengthwise, sprinkle on plate for an added layer of flavor and astestic
- Enjoy!