Scallops in Garlic Cream Sauce
Ingredients
- 3 pounds sea scallops
- 2 cups white wine
- 2 cups heavy cream
- 1/2 cup grated Romano cheese
- 1/4 cup olive oil, plus 2 tablespoons
- 5 cloves garlic, finely chopped
- 4 cloves shallots, chopped
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
- 1 teaspoon chopped thyme leaves
- 1 1/2 cooked linguini
Cooking Directions
In a large sauté pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness.To the now empty sauté pan, add 2 tablespoons olive oil, sauté scallops, cook until opaque and remove to a separate plate. Add cream sauce to a sauté pan and toss the drained pasta with the cream sauce and scallops. Transfer to a serving dish, and sprinkle with cheese. Garnish with fresh basil. Serves 6
