Recipe Detail

Pasta and Scallops

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Number of Servings:


  1. 1 cups - fish stock
  2. 1 cups - heavy cream
  3. 1/2 pounds - sea scallops
  4. - salt and pepper
  5. 1/2 pounds - linguine
  6. 1 tablespoons - fresh lemon juice
  7. 3 ounces - golden caviar optional
  8. -
  9. -


Boil fish stock down to 1/4 cup (about 4 minutes). Add cream and reduce to 1/2 cup (about 6 minutes).

Pat scallops dry, season with salt and pepper. Cook in skillet 1 to 2 minutes per side in butter until golden. Reserve.

Meantime, cook linguine; drain, reserving 1/2 cup cooking liquid.

Return pasta to pot and toss with cream sauce, 1/4 cup or more of cooking liquid, lemon juice, salt and pepper (adding more cooking liquid if needed).

Add scallops (and caviar, if using). Garnish with tarragon and basil.


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