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Categories:
light oil unsalted butter well whipping cream sugar salt linguine avocado shallots green onions garlic basil tarragon thyme white wine
Viewed: 38 - Published at: 7 years agoIngredients
- 3 Tbsp. light oil
- 3 Tbsp. unsalted butter
- 1 lb. sea scallops
- 4 c. well-drained, crushed canned tomatoes
- 1/2 c. whipping cream
- 2 tsp. sugar
- salt and pepper
- 1 lb. cooked linguine
- 1 large ripe avocado, peeled, seeded and chopped
- 8 shallots, minced
- 8 green onions
- 2 garlic cloves, minced
- 2 tsp. dried basil
- 1 tsp. dried tarragon
- 1/4 tsp. dried thyme
- 1/2 c. dry white wine
Method
- Heat oil and butter in a large nonaluminum skillet over medium heat.
- Add scallops and saute until barely firm, about 2 minutes. Using slotted spoon, transfer to mixing bowl.
- Increase heat to medium-high.
- Add shallots and onions and saute until soft.
- Stir in garlic and herbs; cook 1 minute.
- Add wine and cook 2 minutes. Stir in tomatoes.
- Increase heat to high and boil briefly until sauce is thick.
- Stir in cream and sugar and cook another 20 seconds.
- Season with salt and pepper.
- Add to scallops, mixing gently.
- Toss with hot pasta and divide equally among serving plates.
- Top with avocado.
- Scallops can be prepared one day ahead.
- Reheat gently before adding pasta.
