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Large Sea Scallops, thawed
Compliments Unbleached Flour
freshly ground pepper
Lucerne® Half and Half
Compliments Chicken Broth
dry white wine
minced Compliments Organic Fresh Chives
In a 6 to 8-quart pan, bring 4 quarts of salted water to boiling over high heat.
Add linguine and cook until pasta is tender to bite, about 11 minutes.
While pasta cooks, rinse and drain scallops; pat scallops very dry between several layers of paper towels.
In a bowl, mix together 3 tablespoons flour and salt and pepper to taste.
Add scallops and mix to coat evenly.
Melt 1 tablespoon butter in a 12-inch nonstick frying pan over high heat.
Add scallops. Cook until undersides are lightly browned, 2-3 minutes.
Quickly turn scallops over with a spatula or tongs and cook until other sides are browned and scallops are just barely opaque in center (cut to test), 2-3 minutes more.
Transfer scallops to a plate and keep warm.
Add remaining butter and flour to frying pan; whisk constantly over high heat until smooth and bubbling, about 1 minute.
Gradually whisk in half and half, broth, and wine.
Bring mixture to a boil and stir constantly until it is reduced to 11/2 cups, 4-5 minutes.
Remove from heat.
When pasta is done, drain it well then transfer to a serving bowl.
Add sauce, scallops, chives and more salt and pepper to taste. Gently mix until evenly coated. Serve immediately.
Nutrition Description: Per serving (1/6 of the recipe):
Saturated Fat: 6 g
Carbs: 63 g
Fibre: 3 g
Sugar: 3 g
Cholesterol: 50 mg
Protein: 23 g
Sodium: 320 mg