Sunday, February 13, 2011

Seared Scallops over Linguine with a Red Pepper Sauce

This turned out great! It was DELICIOUS ... if I do say so myself :-) Lylah LOVED the scallops (hence the pic of her I've included) and I hope you enjoy them just as much should you try this recipe. I served it with blanched and sautéed green beans and three cheddar bread.

1 cup Heavy Cream
½ cup Half & Half
1 T Minced Garlic
1 large Red Bell Pepper, finely chopped (or 2 small peppers)
Dash Sugar
1/8 t White Pepper
1 T Lemon Juice
¾ t Cajun Seasoning (more or less to taste)
Dash Cayenne Pepper
20 Scallops – sprinkled with add’l Cajun Seasoning
1 T Butter
1 T Olive Oil
1 T Minced Garlic
7 oz Linguine Noodles (cooked according to directions)
1. Combine the bell peppers, heavy cream, half & half and sugar in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the Cajun seasoning, lemon juice, salt, white pepper, and cayenne pepper.
2. Pour the sauce into a blender and blend until smooth.
3. While the sauce is cooking, heat oil and butter over medium heat.
4. Add garlic and scallops. Sear scallops on each side for 2-3 minutes or until done.
5. Place the seared scallops over the pasta and drizzle the red pepper sauce over top.

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