Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Scallops & Linguine wOrange Pepper Sauce




Source of Recipe


The Toronto Star


List of Ingredients




SAUCE:

2 tbsp butter

1/2 cup thinly sliced leeks (white part only)

1/3 cup each: thinly sliced celery, thinly sliced red bell pepper

2 tsp minced fresh ginger

1-1/2 tbsp all-purpose flour

2/3 cup each: dry white wine, fish stock

1 tbsp lemon juice

1 bay leaf

1/2 tsp or more sea salt

1/8 tsp each: pepper, cayenne

2/3 cup freshly squeezed orange juice

1/3 cup whipping cream

1 orange, peeled, sectioned (optional)

PASTA & SCALLOPS:

1 lb (450 g) linguine

1 tbsp each: extra-virgin olive oil, butter

1-1/2 lb (700 g) sea scallops

2 tbsp chopped cilantro

Recipe



For sauce, melt butter in medium pan. Cook leeks, celery, red pepper and ginger over medium-high heat 2 to 3 minutes, until they start to soften. Stir in flour. Cook 1 minute. Gradually stir in wine, stock and lemon juice. Add bay leaf, 1/2 teaspoon salt, pepper and cayenne. Bring to boil, stirring. Cover, reduce heat to low and simmer 5 minutes. Add juice and simmer 5 minutes. Stir in cream and simmer 1 minute. Remove from heat. Discard bay leaf. Stir in orange sections (if desired). Cover to keep warm.

For pasta, bring large pot of salted water to boil. Cook pasta over medium heat according to package directions until tender but still firm. Drain.

Meanwhile, heat oil and butter in large non-stick pan over medium-high until very hot. Sear scallops, without crowding and in batches if necessary, 1 minute, until they look brown around edges. Turn and sear 1 to 2 minutes, until barely cooked through. Cover to keep warm.

Divide pasta among 4 to 6 large bowls. Pour sauce over pasta. Top with scallops. Sprinkle with cilantro.

Makes 4 to 6 servings.