Monday, March 1, 2010

Pan-Seared Shrimp & Scallops on Linguine with Tomato-Cream Sauce

Well, this is long overdue. On Valentine's Day weekend, we took some AWESOME friends to my parents beach house (last minute switch from the bay house) to relax, eat good food, and drink great wine!! It was the most fun I've had in a REALLY long time!! We played games NON-stop (If you haven't played Loaded Questions, do yourself a favor and get the board game and some dirty minded friends! you'll be happy you did!) and if we weren't playing games, we were watching random funny movies. We drank the.entire.time. - not the typical weekend, but it was great and I CANT WAIT TO DO IT AGAIN!

I posted about what was on the menu, and we pretty much stuck to it! (very unusual for me..)

I had to adapt this recipe a LOT because it was quite a bit too wine-y for my liking - weird because i drink wine like it's water...

first off - i tripled everything since i was cooking for 6....second, i added shrimp....third, i added a hell of a lot more heavy cream (woops)



  • 1 cup dry white wine
  • 1/4 cup minced shallots - ** i used regular white/yellow onions
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grated peeled fresh ginger - ** i used ginger paste
  • 2 tablespoons whipping cream - ** entire small container
  • 1 tablespoon butter, cut into small pieces
  • 2/3 cup chopped seeded plum tomato - **whatever tomato is cheapest...
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cups hot cooked linguine
  • Cooking spray
  • 3/4 pound large sea scallops - ** i used 1.5 lbs
  • **add 1lb Jumbo shrimp
  • 1/8 teaspoon salt
  • Chopped cilantro


Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.

Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, and pepper. Add linguine; toss well. Cover and keep warm.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Repeat with shrimp. Cook until pinkish-red. Add shrimp&scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired

this recipe wasn't the best thing i've ever made, but it was still great!
i also should have made the sauce ahead of time to let the flavors combine, but i was too busy drinking/playing games to remember!

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