Scallop Scampi - Creamy Style

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 -2 lb fresh sea scallops (rinsed and patted dry) or 1 -2 lb frozen sea scallops (rinsed and patted dry)
• 2 shallots or 1 medium onion
• 4 garlic cloves
• 1 cup flour (or enough to lightly coat the scallops)
• 1 1/2 cups wine (avoid salty cooking wine!)
• 1/4 cup light cream or 1/4 cup heavy cream
• 1/4 cup extra virgin olive oil, for searing the scallops
• 2 -3 pinches italian seasoning
• 2 -3 pinches dried oregano
• 1 tablespoon salt (plus more of salting pasta water)
• freshly cracked black pepper (3-4 grinds)
• 1 teaspoon crushed red pepper flakes
• 5 tablespoons fresh parsley (for garnish)
• freshly grated parmesan cheese or parmigiano-reggiano cheese
• lemon wedge (to garnish) (optional)
• 1 lb linguine or 1 lb thin spaghetti

Recipe

• 1 first, get your sautee pan ready. it's best to use a deeper sautee pan, or slightly larger frying pan (to hold sauce). fill another pot with water over medium-high heat for your pasta. add oil to sautee pan and heat the pan over medium heat.
• 2 lightly coat your rinsed scallops in the flour. once the pan is hot, carefully place the scallops in the pan. remember: the less you touch them, the better browning you get!
• 3 leave scallops alone for a few minutes until they are golden on the bottom. (flip a scallop over to test) cook on other side for another 4 minutes. remove scallops once they are firm and golden. set aside on plate with a paper towel.
• 4 drain some of the left over olive oil and add the garlic and onions (if you're not using a non-stick pan, this will help scrape the yummy drippings on the bottom!) sautee the garlic and onions until slightly transparent and add: italian seasoning, oregano, salt and pepper.
• 5 when your water is boiling, heavily salt the water and add pasta. stir to avoide sticking.
• 6 add the wine to the onion mixture and reduce heat to low. cover pan. leave covered for about 5-7 minutes.
• 7 when the sauce is slightly bubbling, add the cream and keep stirring. add a couple ladle-fulls of pasta water to the sauce to get an even creamier consistency. add scallops back into sauce and turn heat off.
• 8 once pasta is cooked, drain immediately and plate.
• 9 ladle equal amounts on each plate and distribute the scallops (don't be too greedy!). sprinkle with parsely and freshly grated parmesan cheese.
• 10 you can squeeze some fresh lemons for a nice spritz. enjoy!