Thursday, September 23, 2010

Creamy Scallops with Linguini

Scallops with LinguiniStill in the pan simmering.

I'm always trying new methods to making lower fat recipes SEEM richer. As a general rule, I stay away from a lot of butter and heavy cream-not just because I care about my own nutrition and performance as a runner, but also for the sake of my dear, health- conscious husband, Marty.

So, I've been making a variation of this recipe for years and I think I have found the best recipe thus far. For those of you who are even more health conscious than me, please feel free to use whole wheat pasta. It will work beautifully in this dish. A little butter is a necessity, but only 2 tablespoons. The trick to making it richer is to use...

I love this milk. It is a little pricey but I usually buy the regular Publix milk for the family, too. Not only is it fat-free, but it also has more protein and calcium than regular fat-free milk. What I love most is that it's so much thicker than fat-free milk and noticeably so in my recipe.

2-3 shallots, minced
4-5 cloves of garlic, minced (or to taste)
2 tbs of butter
1-2 tbs of extra virgin olive oil
1 lb of scallops (at least 12-15, the more the better)
1 lb of linguini
1/2 cup of dry wine or vermouth
1-2 cups of Simply Smart milk (eyeball this-make sure you have enough though because the linguini will soak up the liquid)
2 tbs parsley
2 tbs basil
2 tbs chives
1 tbs balsamic vinegar
salt and pepper to taste

It's very important to make sure that the scallops are really dry. If you bought them frozen, they need to be completely defrosted and dry. Also, remove the muscle that is attached to the little guys. That part isn't supposed to be consumed.

Begin by boiling a large pot of water for the linguini. This needs to be near completion when the scallops are finished.

In a large saucepan, add oil, butter and balsamic vinegar. The balsamic vinegar will help along the searing process of the scallops. Salt and pepper both sides of the scallops and saute them once the pan is very hot. 3 minutes should be enough time and don't worry about cooking them all the way through. They will continue to cook later. Once finished searing, place on a plate.

Turn the heat down and add the shallots and garlic. It is important to not burn the garlic. Once soft, after about 3 -5 minutes on low-med heat, add the wine. Let it simmer for 5 minutes and add the milk. Let simmer a few more minutes and add back the scallops. Then, add the parsley, basil, and chives with the linguini. Make sure the linguini is just slightly less than al dente. Cover with lid or tin foil and the heat off for 5 minutes or so.

Some of the liquid from the pasta can be added if the sauce becomes to thick. So, save the liquid.

A little fresh parsley can be added on top. Also, some pecorino romano or parmesan cheese can be added, too, if desired. This meal serves 4.

A side salad and some french baguettes would be a nice addition-especially for entertaining purposes!

Let me know what you think!

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