Details
Diver sea scallops over linguini
Serves 1
30 minutes
Download this recipe
Ingredients:
5 diver scallops
5 slices prosciutto
2 tablespoons extra virgin olive oil
3 tablespoons butter, cubed
2 tablespoon garlic, sliced
1/8 teaspoon toasted fennel
1/2 teaspoon chili flakes, to taste
1/3 cup basil plus garnish
1/2 cup white wine
1/2 cup chicken broth
1 cups pre-cooked linguini
1 cup arugula
1 cup cherry tomatoes, halved
salt to taste
1 tablespoon Parmigiano-Reggiano, grated to garnish
Preparation:
Wrap the scallops in prosciutto. Heat a pan with olive oil. When hot, add the scallops and sear each side, about 20 seconds per side or until nice and golden brown. Add 2 tablespoons butter and baste the scallops in the browned butter. Add the garlic, fennel and chili flakes and stir. Add basil and deglaze with white wine. Add the chicken broth. Mix in the cooked linguini. Cook for a minute and a half to reduce.
Add arugula, reserving a bit for garnish and stir until wilted. Add the cherry tomatoes, remaining butter and salt to taste. Serve and garnish with grated Parmigiano-Reggiano cheese.
Rockstar Bistro at the Windsor Gardens Hotel
11360 US Highway One
Palm Beach Gardens, FL 33405
(561) 839-2181
www.rockstarcateringcompany.com/
4 p.m. to 10 p.m. Tuesday through Saturday
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