Creamy Seafood Linguine

Prep Time: 5 minutes
Total Time: 25 minutes
Makes: 6


  1. Salt
  2. 1 pound Compliments Linguine
  3. 12 ounce Large Sea Scallops, thawed
  4. 1/4 cup Compliments Unbleached Flour
  5. freshly ground pepper
  6. 2 tablespoons Compliments Butter
  7. 1 cup Lucerne® Half and Half
  8. 1 cup Compliments Chicken Broth
  9. 1/2 cup dry white wine
  10. 1/4 cup minced Compliments Organic Fresh Chives


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