Recipe:
1/4 lb spaghetti
8 10 scallops
1 clove garlic (sliced)
1/2 shallot (minced)
1/2 c dry white wine
Juice of 1/2 a lemon
1 cup heavy cream
1 tbs parsley (chopped)
Salt and pepper to taste

Bring a salted pot of water to a boil and cook spaghetti to al dente and strain. In a sauté pan heat oil to smoke point, season scallops with salt and pepper and sear until golden brown on each side. Remove scallops and set aside. Sauté the garlic and shallots until softened, add the wine and lemon juice and reduce by half. Add the cream and scallops back to the pan and reduce cream till begins to thicken cooking the scallops to about medium. Add the pasta and parsley to the pan and toss to coat season with salt and pepper and serve.










Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...

Source: http://incompetech.com/music/royalty...

Artist: http://incompetech.com/