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 Chives 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.
Our Privacy Statement has been updated and provides important information on how we collect, use, transfer and store your personal data.
to read more. Your privacy and personal information are important to us and we treat them with care.