Scallops In Garlic Sauce


	Scallops In Garlic Sauce


	Sauteed sea scallops, mushrooms, scallions and garlic, mixed in a heavy cream and white sauce and served over linguine. Simple recipe that can be enjoyed year round.

	Ingredients -

	2 tablespoons Butter 1/3 cup minced Scallions, sauteed 1/2 teaspoon Salt 1/4 teaspoon Fresh Ground Black Pepper 1 tablespoon Flour 1/3 cup Heavy Cream 3/4 pound Sea Scallops, cut in half Splash White Wine 1 (16 ounces) package Linguine, cooked Parmesan Cheese 2 cloves minced Garlic, sauteed 2 tablespoons chopped Parsley 1/4 cup sliced Fresh Mushrooms

	Preparation:

	1. 1. In large non-stick skillet, saute scallops and mushrooms in 1-tablespoon butter until cooked through. 2. Set aside. 3. In separate skillet melt 1-tablespoon butter over low heat. Do not allow butter to brown. 4. Add salt, pepper, and flour. Cook 2 minutes. 5. Add heavy cream, and stir to make smooth sauce. 6. Add sauteed green onion, garlic, scallops, mushrooms, chopped parsley, and white wine. 7. Serve over hot linguine. Sprinkle with Parmesan cheese.

	Variations and Recipe Ideas:

Cooking Tip

White Wine

Use a good white wine, one you would drink yourself or serve to guests.

Cooking Tip

Roasted Garlic

For scallops in roasted garlic sauce -Preheat the oven to 400 F. Expose the garlic bulb by peeling away the outer paper-like layers of skin, leaving the individual cloves held together. Cut off the top ½” of the cloves. Drizzle a small amount of olive oil over the bulb. Cover garlic with aluminum foil. Bake 40 minutes.

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