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Scallop Pasta (Linguine) Top Secret

Scallop Pasta (Linguine) Top Secret Restaurant Recipe
                       
The sea scallop is the largest of the scallops. This scallop pasta recipe calls for sea scallops but you can use the smaller bay scallops if you wish.With the large sea scallop you usually get about 20-40 in onepound. They are best bought fresh, not frozen.Scallops have a distinct, sweet odor when they are fresh.They are sometimes cut into halves or quarters for cooking but you must take care not to overcook them. As soon as they lose their translucence and turn opaque, they are done. If you overcook scallops, they become tough.Sea scallops are cooked in almost every way that fish is cooked. The most popular methods are sautéing, deep frying, broiling and poaching.Bay scallops are about 1/2 inch in diameter, so you usually get about 50-90 per pound. Beespecially careful when cooking bay scallops. Because they are small, they tend to cook veryquickly and over cooking them is easy to do.Because of their small size. Bay scallops are best if they are baked or sautéed.This Sea Scallop Pasta Recipe calls for linguine pasta, but you can substitute fettuccine or other long, narrow pastas.
Enjoy what used to be a top secret restaurant recipe.
Sea Scallop Pasta Recipe
Preparation time: 20 minutes. Serves 4.
Cooking Conversion Table
Ingredients:       
6 ounces of clarified butter
To clarify butter:
• Melt butter over very low heat
• Skim off what comes to the surface
• Slowly pour off the oil part into another container
• Discard the solids
1 1/2 pounds sea scallops
6 ounces sun-dried tomatoes (a reason why this was a secret restaurant recipe)
1 pound linguine, seasoned with Kosher salt
Juice of half fresh lemon
1 teaspoon dried basil (1 tablespoon fresh basil is best)
4 ounces white wine (Pinot Grigio is best for this recipe)
Salt and fresh black pepper
4-6 ounces of freshly grated Parmesan cheese
Instructions:
Cook linguine as directed on package (al dente) Drain and rinse with hot water and keep linguine warm If using sea scallops and they are very large, cut them in half (or quarters) Dry the scallops on and with paper towel Heat the clarified butter in a large sauté pan over fairly high heat Place the scallops and the sun-dried tomatoes in the sauté pan Quickly sauté, shaking the pan often to keep the scallops from sticking (remember, they cookquickly) When the scallops are about half done (about 2 minutes for bay scallops and cut sea scallops – 3minutes for whole sea scallops) deglaze with white wine (pour wine around inside edges of pan)and reduce by cooking until wine is nearly evaporated Add pasta, basil and lemon juice and cook until pasta is heated through Correct seasoning with salt and fresh ground black pepper Plate and sprinkle with Parmesan cheese TA-DA! You have a delicious Scallop Pasta meal! Serve it with my garlic bread and a salad.
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