Seared Scallops Rosà

Perfectly seared scallops, how do you do that????

This is how, you saute them in a mixture of butter and olive oil

.and you don’t over crowd the pan, or you end up with scallops that look boiled……YIKES!!!!

The butter is the browning agent, the oil keeps the butter from burning,

this process produces beautifully seared golden scallops, cooked to prefection.

This s linguine with seared scallops is easy and quick. It can be on your table in 30 minutes,  it’s a prefect way to show off what a great “home chef” you are.

Simple yet impressive, this is a prefect recipe for a quite date night at home ora louder time with family and friends. This scallop dinner looks pretty on any table, served on pretty plates or serve it family style in onebowl it’s decade enough fora celebration dinner.

Scallops can be expensive, if you add it to pasta, it’s  an affordable meal you can have on your weekly menu.

This recipe was inspired by my love of seafood pasta, one of my top restaurant’ luxury’ meals, I simplified the recipe  for the” home chef”.

I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

In some recipes I do use wine, Am okay with that, if your not use stock.

When cooking pasta salt the water and add 1 tablespoon of oil to flavor and keep the pasta from sticking. The water

should be boiling rapidly before dropping the pasta. I used spinach linguine, you can use any shape pasta or flavor pasta you like.

It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

I  like this 8 quart stock pot for pasta and soups

The saute pan needs more tending to than the pasta water.

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, dropped in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

If you try this recipe don’t forget to leave me a comment and tag me on Instagram, That’s my favorite part!!!!

The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

 

 

 

Ingredients serves 4

1 Lbs.  linguine

1 lb large scallops

2 cups chopped spinach

1/2 cup chopped onion

2 tablespoons chopped garlic

2 tablespoons flour

1 cup prepared marinara sauce

1 cup heavy whipping cream

1 cup chicken stock or white wine

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

Cook pasta according to package directions

Mean while salt, pepper and coat scallops lightly with flour

Heat oil and butter

Saute scallops until golden about 3 minutes per side

Remove scallops

Saute onion and garlic until opaque in same pan adding more oil if needed

De glaze pan with chicken stock or white wine

Add heavy whipping cream and marinara sauce

Simmer until sauce thickens about 10 minutes

Add spinach, ,  and herbs last 5 minutes

Drain pasta toss in sauce

Top with seared scallops, parmesan and chopped Italian parsley…….ENJOY!!!!