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Monday, May 28, 2012

Scallops with Mushrooms in Cream Sauce over Linguini

Sometimes the mere mention of an ingredient ignites a craving.  A few days ago, while watching reruns of Sex and the City (it never gets old), the girls were having dinner and Samantha was expressing her boredom with New York, "It should be called Same York," she sighed.  "Even these scallops are boring." 

Miranda sampled one and said, "You're crazy and this scallop is delicious."

Had to have scallops.  I am that easily influenced.

Bought both Bay and Dry Sea Scallops to create a custom Coquille St. Jacques - Scallops with Mushrooms in Cream Sauce over Linguini.

A loose recollection of what happened in the kitchen:

Sear off scallops in a bit of olive oil and butter. 
Remove from pan.
Sautee mushrooms and shallots in same hot pan.
Deglaze - recipe called for white wine, I used a bit of chicken stock.
Parsley, salt, pepper, garlic (gently, gently)
Add scallops back in with reserved juice which resulted from searing.
Stir in heavy cream and turn down heat.
Toss with cooked linguini

Younger son had 2 friends over at the time and though one used an expletive (not to me, but to my son) to describe how delicious he felt this meal was, I appreciate his enthusiasm.

Wonder if any Sex and the City rerun marathons can be found today?

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