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Scallop & Shrimp Linguine in White Wine Sauce Recipe

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This recipe for Scallop & Shrimp Linguine in White Wine Sauce is from The O'Rielly Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. Butter
1 tbsp. Olive Oil
3 Cloves Garlic
1 c. White Wine
250 ml Oikos Plain Yogurt
250 ml Whipping Cream
¼ c Parmesan Cheese
2 tsp. Lemon Juice
350g Fresh Linguine
12-15 Cherry Tomatoes
6-8 Sea Scallops
12 Tiger Shrimp
3 tbsp. Fresh Parsley
Directions:
Directions:
White Wine Sauce:

Melt 1 tbsp butter in a saucepan and add 1 tbsp Olive Oil when the butter is melted. Add 2-3 cloves of garlic finely chopped. When the garlic has browned, add 1 cup of white wine. Bring the wine to a boil and reduce it by half in the pot. When reduced, add 1 cup heavy cream (1/2 cup Oikos plain yogurt and ½ cup whipping cream mixed) and ¼ cup parmesan cheese. Let simmer for 1-2 minutes and remove from heat. Stir in 2 tbsp lemon juice and a pinch of salt and pepper to taste.

Set Sauce aside to allow it to thicken.


Linguine:

Bring a pot of water to a rolling boil and add approx. 350g of linguine. (Fresh is best, dried is fine). Add the linguine when the scallops are dropped into the pan.


Cherry Tomatoes:

Add 12-15 cherry tomatoes to the oven on broil, laying them in a pan with a tin foil base. When the tomatoes pop, they are done.


Scallops and Shrimp:

Add olive oil to a pan and heat is until is shimmers and rolls in the pan but before it smokes. Pat the scallops and shrimp dry with a paper towel on both sides and season both sides with salt, pepper and garlic powder.

Add the scallops to the hot pan and press gently. Allow them to sear, 1-2 minutes on each side. Remove from the pan and leave on a plate, covered. Do the same with the shrimp.

Add the white wine sauce to the pan to deglaze the pan and then add the Linguine, Scallops, Shrimp and Tomato.

Add 2-3 tbsp of fresh parsley, chopped.

 

 

 

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