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Lemon Drop Scallops with Pasta

Product Quick and yummy dinner for two!

Ingredients:

• 1 Lb. Dry Fresh Scallops
• 1/4 cup flour
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh cracked black pepper
• 2 tablespoons olive oil
• 3 cloves of garlic chopped
• 1/2 cup of white wine
• 1/2 cup of chicken broth
• 2 tablespoons of flour
• Juice of one medium lemon
• 1 tablespoon of lemon zest
• 2 teaspoons of butter
• 1/4 cup fresh chopped parsley

3/4 Lb. Linguine cooked according to the directions

Directions:

In a plastic bag combine flour, salt and pepper.  Rinse the scallops and pat dry, place the scallops in the plastic bag, gently shake the bag to coat the scallops.
In a non-stick sauté pan over medium heat add the olive oil. When hot add the scallops cook 3 to 4 minutes per side depending on how thick they are, be careful not to over cook. Remove from pan.
In a small bowl add 2 Tablespoons of flour, wine and chicken broth whisk together till smooth.
In the same pan you cooked the scallops in, over medium heat, add the garlic and cook till soften, be careful not to brown. When soft turn the heat up to medium high and add the wine chicken broth mixture, bring to a boil and cook till it just starts to thicken, reduce the heat. Now add the lemon juice, zest, butter and cook till butter has melted and everything is well incorporated. Then return the scallops to the pan stirring gently, add parsley, cook till heated through.
In a seperate platter place the cooked pasta and gently pour the scallops and juices over the top.  Garnish with a dusting for fresh parsley and lemon wedges.

Seafood ingredients used:

Scallops


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