Monday, January 16, 2012

White Wine Scallop Linguine





Is it bad that I want to eat this for breakfast? Because I do. I'm not trying to pat myself on the back here, but this recipe that I made up really worked out well. My boyfriend tends to rate most things at "pretty good" and while I think it's usually to annoy me, I still strive to break the "pretty good" barrier and shoot for something higher. Since I apparently achieved it with this dish, I thought I would share.
I lucked out at Kroger the other day when I went to get some frozen fish (tip: the Kroger brand has 4 fish in the bag instead of the usual 2) and saw that sea scallops were for a lovely price of $8. I debated if this was good since the last time I bought scallops it was almost $16 for a pound (fresh). I didn't see the harm and wasn't sure when I was going to cook them so I went for it. There were so many pieces in the bag and they were the perfect size for the pasta.

INGREDIENTS:

- Whole Wheat Linguine-I used about 3/4 of the noodles but I could have used half easily. Use however many you need for the amount you are cooking for. I ended up with about 4-5 servings.
- 1 red bell pepper, julienned
- 1/2 tomato (heirloom is best!)
- 1/2 bundle of asparagus, cut into small pieces.
- garlic salt
- basil
- parsley
- scallops
- 1 Tbs extra virgin olive oil (mine was basil infused from Whole Foods)
- 2/3 cup white wine (I used Seven Daughters white blend but any kind will do, this one was very sweet which worked well with the other flavors)
- 1 Tbs mustard
- feta cheese, to taste

METHOD:
Preheat the oven to broil. Arrange cut pieces of bell pepper, tomato and asparagus on a cookie sheet and place it in the oven. I just had to watch these and took them out when they were nice and burnt around the edges. I had to stir them around a couple of times.
Boil water and add the linguine; cook al dente.
I have a panini maker that also has a searing option. You can definitely do this in a skillet if you want to but after I thawed my scallops, I seared them on the panini until they were golden.
Mix the olive oil, white wine and mustard together in a separate bowl. After the scallops are seared, drop them into the mix and let them soak in it while the rest of the food cooks.
Mix vegetables, linguine, scallops and sauce together, adding garlic salt, basil, feta cheese and parsley to taste.
I served it with ciabatta bread and asiago dipping sauce that was given to us for Christmas!

Enjoy. Let me know if you add any other ingredients!


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