Artizone > Seared Scallops Over Tagliatelle with Cream Sauce
The Cook Book
SEARED SCALLOPS OVER TAGLIATELLE WITH CREAM SAUCE
Tagliatelle with Scallops - What a treat
Recipe by: Emily Miller
Emily has written on food & travel for publications such as the San Francisco Chronicle. She also wrote The Food Lover’s Guide to Florence, Top Chef Quickfire and How to Cook Like a Top Chef. She lives in Dallas with her two children and her husband
INGREDIENTS - 4 servings
1 lb Sea Scallops Large
Black Pepper Freshly Ground
2 Tablespoons Olive Oil
1 Tablespoon Butter
Stick Butter For Cream Sauce
1 Cup Heavy Cream
1 Pinch White Pepper
3 Tablespoons Chive Minced
Cup Parmesan cheese
Sprinkle each scallop with salt and freshly ground pepper. In a large non-stick skillet, heat the olive oil and butter over medium-high heat.
Add the scallops and cook without moving until the bottoms are golden-brown, about 3 minutes. Turn and repeat for the other side.
Reduce heat to low, cover the pan, and cook until the insides are just opaque and cooked through, about 2-4 minutes longer. Remove from the heat and keep warm.
Meanwhile, bring a large pot of water to boil over high heat. When boiling, add 2 tablespoons salt.
In a medium saucepan, combine the half-stick butter and cream and warm without boiling. Slowly add the parmesan while stirring with a wooden spoon until the sauce is thickened, about 2 minutes. Add salt and white pepper to taste, and set aside.
Boil the pasta as recommended on the package until al dente. Using tongs or a pasta fork, transfer the pasta to the cream sauce and stir to combine.
Plate the pasta with one or two seared scallops on top, sprinkle with fresh chives, and serve.
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