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Prep Time
5 mins
Total Time
25 mins
Makes
6

Ingredients

Salt
1 pound
Compliments Linguine
12 ounce
Large Sea Scallops, thawed
1/4 cup
Compliments Unbleached Flour
freshly ground pepper
2 tbsp
Compliments Butter
1 cup
Lucerne® Half and Half
1 cup
Compliments Chicken Broth
1/2 cup
dry white wine
1/4 cup
minced Compliments Organic Fresh Chives

Method

Step 1
In a 6 to 8-quart pan, bring 4 quarts of salted water to boiling over high heat.
Step 2
Add linguine and cook until pasta is tender to bite, about 11 minutes.
Step 3
While pasta cooks, rinse and drain scallops; pat scallops very dry between several layers of paper towels.
Step 4
In a bowl, mix together 3 tablespoons flour and salt and pepper to taste.
Step 5
Add scallops and mix to coat evenly.
Step 6
Melt 1 tablespoon butter in a 12-inch nonstick frying pan over high heat.
Step 7
Add scallops. Cook until undersides are lightly browned, 2-3 minutes.
Step 8
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.
Step 9
Transfer scallops to a plate and keep warm.
Step 10
Add remaining butter and flour to frying pan; whisk constantly over high heat until smooth and bubbling, about 1 minute.
Step 11
Gradually whisk in half and half, broth, and wine.
Step 12
Bring mixture to a boil and stir constantly until it is reduced to 11/2 cups, 4-5 minutes.
Step 13
Remove from heat.
Step 14
When pasta is done, drain it well then transfer to a serving bowl.
Step 15
Add sauce, scallops, chives and more salt and pepper to taste. Gently mix until evenly coated. Serve immediately.

Characteristics

Dinner Safeway

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
430
Saturated Fat:
6 g
Carbs:
63 g
Fibre:
3 g
Sugar:
3 g
Cholesterol:
50 mg
Protein:
23 g
Sodium:
320 mg