directions
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1
Make linguine and set aside
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2
In large skillet, melt butter over medium heat
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3
Saute shallots for 3 minutes
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4
Add spinach and 1/2 teaspoon salt and cook, stirring frequently, until wilted, about 2 minutes
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5
Add cucumber and cook over medium heat until cucumber softens, about another 2 minutes
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6
Stir in cream, 1/2 teaspoon salt, nutmeg and red pepper flakes
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7
Boil
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8
Reduce heat and simmer until sauce thickens about 6 minutes
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9
Gently mix scallops into heated sauce and cook until just opaque, about 30 seconds; do not overcook
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10
Meanwhile, make spaghetti, cook al dente, drain, put into a large, heated serving dish
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11
Toss warm linguine with scallop mixture
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12
Sprinkle with Parmesan and serve immediately.
SCALLOPS WITH SPINACH AND CUCUMBERS
ingredients
- 1 full load of pasta dough made into linguine
- 4 tablespoons unsalted butter
- 5 large shallots, minced
- 1 (12-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/2 teaspoon salt
- 1-1/2 cups cucumber, peeled, seeded and chopped
- 1-1/4 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon crushed red pepper flakes
- 1 pound sea scallops, cut horizontally into thirds
- 2/3 cup freshly grated Parmesan cheese