Ginger Linguine With Smoked Scallops Recipe
Ingredients
| 1 pound scallops, rinsed and patted dry | ||
| Liquid smoke | 3 Tablespoon | |
| Linguine | 8 Ounce | |
| 1 1/2 tablespoons each tarragon wine vinegar and grated fresh ginger | ||
| Shallots | 1/4 Cup (16 tbs), thinly sliced | |
| Whipping cream | 1 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Dijon Mustard | 1 Teaspoon | |
| Chopped parsley | ||
Directions
If scallops are large, cut them into bite-size pieces.
Pour liquid smoke into a 5- to 6-quart pan with ovenproof handles.
Set a perforated or wire rack in pan.
Arrange scallops in a single layer on rack and cover tightly.
Bake in a 350° oven until scallops are opaque throughout; cut to test (12 to 15 minutes).
If made ahead, let scallops cool; then cover and refrigerate for up to 1 day.
While scallops are smoking, in another 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (8 to 10 minutes for dry pasta, 1 to 2 minutes for fresh); or cook according to package directions.
Drain well.
While pasta is cooking, combine vinegar, ginger, and shallots in a wide frying pan over high heat; cook until vinegar has evaporated (about 1 minute).
Add cream, wine, and mustard.
Bring to a full boil; then boil, uncovered, stirring often, until sauce is reduced to 1 1/4 cups.
Reduce heat to medium; add scallops and mix lightly until heated through (1 to 2 minutes).
Add linguine; mix lightly, using 2 spoons.
Sprinkle with parsley.
Pour liquid smoke into a 5- to 6-quart pan with ovenproof handles.
Set a perforated or wire rack in pan.
Arrange scallops in a single layer on rack and cover tightly.
Bake in a 350° oven until scallops are opaque throughout; cut to test (12 to 15 minutes).
If made ahead, let scallops cool; then cover and refrigerate for up to 1 day.
While scallops are smoking, in another 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (8 to 10 minutes for dry pasta, 1 to 2 minutes for fresh); or cook according to package directions.
Drain well.
While pasta is cooking, combine vinegar, ginger, and shallots in a wide frying pan over high heat; cook until vinegar has evaporated (about 1 minute).
Add cream, wine, and mustard.
Bring to a full boil; then boil, uncovered, stirring often, until sauce is reduced to 1 1/4 cups.
Reduce heat to medium; add scallops and mix lightly until heated through (1 to 2 minutes).
Add linguine; mix lightly, using 2 spoons.
Sprinkle with parsley.
Chef
