Ginger Linguine With Smoked Scallops Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Scallops1 Pound, rinsed and patted dry
 Liquid smoke3 Tablespoon
 Dry linguine/1 package 9 ounce fresh linguine8 Ounce
 Grated ginger1 1⁄2 Tablespoon
 Shallots1⁄4 Cup (4 tbs), thinly sliced
 Whipping cream1 Cup (16 tbs)
 Dry white wine1⁄2 Cup (8 tbs)
 Dijon mustard1 Teaspoon
 Chopped parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2052 Calories from Fat 755

% Daily Value*

Total Fat 87 g133.1%

Saturated Fat 54.3 g271.4%

Trans Fat 0 g

Cholesterol 547.8 mg

Sodium 828 mg34.5%

Total Carbohydrates 163 g54.2%

Dietary Fiber 6.5 g25.8%

Sugars 17.6 g

Protein 105 g209.7%

Vitamin A 36.5% Vitamin C 61.6%

Calcium 34% Iron 43.6%

*Based on a 2000 Calorie diet

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.
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