White Wine-Garlic Pasta with Scallops

Yields: 4 serving(s)

Prep Time: 15 mins

Total Time: 15 mins

Ingredients

• Kosher salt and freshly ground black pepper

• 12 oz. 

  linguini

• 2 Tbsp. 

  olive oil

• 1 lb. 

  sea scallops, muscle discarded and patted dry

• 2 

  cloves garlic, sliced

• 1 

  shallot, chopped

• 1/2 c. 

  white wine

• 1 c. 

  chicken stock

• 2 Tbsp. 

  unsalted butter, cut into pieces

• 1/2 c. 

  chopped fresh basil, fresh tarragon, and fresh chives

Directions

1. Step 1-Bring a large pot of salted water to a boil. Cook pasta 3 minutes less than the al dente time on the package; drain. 
2. Step 2-Meanwhile, heat oil in a large cast-iron or nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook, turning occasionally, until golden brown and just cooked through, 2 to 4 minutes. Transfer to a plate. 
3. Step 3-Add garlic and shallot to skillet. Season with salt and pepper. Cook, stirring occasionally, until shallot is just tender, 2 to 3 minutes. Add wine and cook until thickened, 1 to 2 minutes, scraping up any burnt bits. Add stock, butter, and cooked pasta. Cook, tossing, until pasta is al dente and stock is thickened, 2 to 3 minutes. Stir in herbs and scallions. Season with salt and pepper. Serve immediately.

Recipe provided by Country Living