Makes 4 servings
The crescent-shaped muscle, called the “foot,” that attaches the scallop to the shell will toughen when cooked. You need to remove the muscle by peeling it away from the sides of each scallop before cooking.
Rinse and dry scallops well. Sprinkle both sides of scallops with a pinch of salt and pepper. Heat a skillet on medium-high for 2 minutes. Add the clarified butter, and swirl to coat the pan. When the butter starts to foam, get ready to add the scallops. Working quickly, coat one side of each scallop in sugar (hold the sides of the scallop and dip in the sugar, using a twisting motion to coat evenly on one side only.) Place the scallops, sugar side down on the skillet and sauté for 2-1/2 minutes. If the sugar starts to brown too quickly, turn down the heat. Turn the scallops over and sauté for 1 minute. Add the white wine and lemon juice and reduce by half. After about 1-1/2 minutes, transfer the scallops to a warm platter. Add 8 ounces of cooked linguini to pan. Add peas and ricotta to pasta. Using a big fork, twirl the linguini into a “haystack” on the serving plate. Place scallops on top of “haystack.” Pour the pan juices over the top. Place Garnish with chopped parsley, chives, and lemon zest.
1. Fresh scallops are pale beige to creamy pink in color. Pure white scallops have been soaking in either water that adds weight and loses flavor, or chemicals that could be harmful to our bodies. 2. Be sure to remove foot of the scallop. 3. If you overcook the scallop it will become rubbery. Caramelizing one side of the scallops will help the integrity of the scallop while searing. 4. When adding to the linguini, place the ricotta cheese in dollops so that the cheese doesn’t melt in the pasta before serving. Get more great recipes from Cristina at: www.cristinaferrarecooks.com.
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