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Scallop scampi from the Rebecca Grille (June 7, 2012) |
1 pound (box) of dried linguine
3 cups of grape tomatoes (halved)
2 cups of fresh scallions (chopped)
1/2 cup of minced garlic
2 cups on chardonnay
1/2 pound of unsalted butter
1/8 cup of Italian seasoning
9 ounces of extra virgin olive oil
(to taste) salt and pepper
Cook pasta according to directions and toss with 3 ounces of olive oil.
In a large non-stick saute pan, heat another 3 ounces of olive oil until slightly smokey. Season the scallops with salt and pepper and carefully place in the pan. Cook to a golden brown on both sides and deglaze with 2 ounces of chardonnay.
While scallops are cooking, heat another large saute pan with 3 more ounces of olive oil. Brown garlic in the oil and slowly add the rest of the chardonnay. Cook the oil/garlic/wine sauce until it has reduced by half. Then, add tomatoes, scallions and Italian seasoning.
Reduce sauce again until almost dry, then turn heat to low and add butter while stirring. When butter is all melted, toss in the linguine and a dash of salt and pepper.
Serve linguine on plate or in large bowl. Place 3 scallops on top of pasta.
Serve and enjoy!
