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Saffron Linguine with Lemon Scallops

February 20, 2010

This past Wednesday marked the beginning of Lent, so you can expect a bunch of vegetarian/pescatarian recipes to pop up between now and April 4th!  Friday night, I had two great friends over to test out some saffron linguine with lemon-scented scallops.  This is inspired by a Rachel Ray show, but I modified it for the occasion!  From what I could tell, it got some pretty rave reviews! Just as a heads up, it really helps with this recipe to have everything cut up before you start.  Nothing cooks for very long and you will have three different burners in action.  It’ll make the preparation much easier!

You will need:

  • 1 lb asparagus, cut into 1.5-inch pieces
  • 1 lb whole wheat linguine
  • Salt & pepper
  • 2 T olive oil, plus some extra for scallops
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1/2 c dry white wine
  • 1/2 c vegetable stock
  • 1 can (14 oz) crushed tomatoes with basil
  • Pinch of saffron (about 15-20 threads)
  • 1/3 c Greek yogurt
  • 2 T margarine
  • 1 c whole wheat bread crumbs (plain or Italian style)
  • 1 lemon, zested
  • Generous handful of flat-leaf parsley, minced
  • 16 sea scallops or about 30 bay scallops

Then you…

  1. Bring a large pot of salted water to a boil for the pasta.  When it comes to a boil, cool the pasta to al dente.
  2. In a large skillet, bring 1-inch of salted water to a boil. Add the asparagus and blanch for 2 minutes.  Drain and reserve.
  3. In the same skillet, heat 2 T olive oil over medium heat.  Add the garlic and shallot; saute 4-5 minutes.  Deglaze with the wine, and reduce for about 30 seconds.
  4. Add the stock, tomatoes and saffron.  Simmer 10 minutes.  Stir in the yogurt and season the sauce with salt and pepper.  Heat through and remove from heat.  Mix with asparagus and pasta when done.
  5. While sauce cooks, melt margarine in a medium skillet.  Add the bread crumbs and toast them, about 5 minutes.  Add the lemon zest and parsley.  Season with salt and pepper.  Remove and reserve.
  6. Wipe the medium skillet clean and return to the burner.  Drizzle scallops with olive oil. Add to the hot pan and carmelize on each side. about 3 minutes on the first and 2 on the second.  With bay scallops, cook roughly 2 minutes on each side.
  7. Serve pasta alongside with scallops topped with the lemon bread crumbs!
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One comment

  1. The pasta was really delicious. I wanted to have a second helping but HAD to save room for the delectable bread pudding!



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