Scallops are bivalve mollusks that are generally classified into bay and sea scallops. Bay scallops are tiny averaging about 100 per pound. Their meat is sweeter than that of the sea scallop. Sea scallops average about 30 per pound. They are not as tender but they are sweet and moist.
Ingredients:
1 pound small fresh bay scallops (can also use frozen scallops)
12 ounces linguine
1 tablespoon butter
1 teaspoon olive oil
1 ½ cups chicken broth
¾ cup dry vermouth or dry white wine
1 lemon
3/4 cup sliced green onions
3/4 cup fresh parsley, chopped
2 tablespoons capers, drained
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
¼ teaspoon pepper
Instructions :
Cook linguine according to directions.
Meanwhile in a large skillet heat butter and oil over medium heat. Add scallops, cook and stir until opaque, about 1-2 minutes. Remove scallops to plate but leave juices in skillet. Add broth, vermouth or wine and lemon juice into skillet Bring to a boil and boil for 10 minutes until liquid is reduced to about 1 cup.
Stir in onion, parsley, capers, dill and pepper. Reduce heat and simmer uncovered for 1 minute. Add scallops, stirring just till heated through. Serve over linguine and toss to incorporate flavors.
Cooking Wiser Tips:
Be careful not to overcook the scallops, they will become tough.
When purchasing scallops look at the color. Scallops should range in color from creamy pink to beige. If they are white, that is a sign that they have been soaked in water to increase their weight.
A off dry Riesling is a good wine for this recipe.