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Sea Scallops with Mushrooms and Asparagus in White Wine Cream Sauce over Linguini Recipe

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This recipe for Sea Scallops with Mushrooms and Asparagus in White Wine Cream Sauce over Linguini is from The Kalchik Family Cookbook , 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:  
4T. Butter (divided)
1T. Scallions or Shallots finely chopped
2 c. Mushrooms, thinly chopped
Salt and Pepper, to taste
½ c. Dry White Wine
1 lb. Sea Scallops
2T. Flour
1 c. Whole Milk
Dash of Hot Sauce
½ lb. Asparagus, cut into 1½” pieces and blanched
¾ lb. Linguini, cooked
Grated Parmesan Cheese
Directions:
Directions:
In a medium skillet, melt 2 tablespoons of butter. Add scallions or shallots and cook for 1 minute, then add mushrooms and cook until wilted. Add salt, pepper and wine. Add the scallops, simmer until the scallops are opaque. Using a slotted spoon, remove the scallops and mushrooms, put in a bowl and set aside.
Place the cooking liquid in a bowl (about ¾ cup). In the same skillet, melt the remaining 2 tablespoons of butter. Add the flour and whisk together. When blended, add the cooking liquid back into the pan. Stir until thickened and smooth. Add the milk, cook for about 5 minutes. Season with salt, pepper and hot sauce. Add mushrooms, scallops & asparagus back into the skillet. Heat through, over very low heat.
Serve over Linguini. Top with grated Parmesan
Number Of Servings:
Number Of Servings:
6

 

 

 

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