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Seafood: Linguine with Scallops and Cream

Source of Recipe

Mimi's Archive


List of Ingredients

1 ounce dried porcini mushrooms, rehydrate -- ounces
2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 pound sea scallops
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup heavy cream
salt to taste
2 tablespoons parsley, chopped


Recipe

For the sauce: Strain the porcini mushrooms and reserve the soaking water. Rinse the mushrooms well under cold running water and chop the roughly. Line a strainer with two paper towels and strain mushroom water into a bowl to get rid of the sandy deposits. Set aside.

Heat the butter and oil in a large skillet over medium heat. When the butter begins to foam, add the scallops and saute until they are lightly golden, about 2 minutes. Add the garlic and the porcini mushrooms, and stir for about 1 minute. Add 1/2 cup of the reserved mushroom soaking liquid, the wine, and the cream, and season with salt.Cook, stirring, until the liquid is reduced by half and has a medium-thick consistency, about 2-3 minutes. Turn the heat off under the skillet.

Meanwhile, for the pasta: bring a large pot of water to a boil. Add 1 tablespoon of salt and the fettuccine (if using fresh fettuccine).Cook, uncovered, over high heat until the pasta is tender but still a bit firm to the bite. Drain the pasta and place it in the skillet with the sauce. Stir in the parsley and toss everything quickly over low heat until the pasta and the sauce are well combined. Taste and adjust the seasoning, and serve.