Ingredients and Weight: - 2 pounds sea scallops, shucked and deveined - 1 pound linguine pasta - 1/2 cup unsalted butter - 1/4 cup chopped garlic - 1/4 cup chopped fresh parsley - 1/4 cup dry white wine - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - Lemon wedges, for garnish - Salt and black pepper to taste
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Difficulty Level: 2 (out of 5)
Preparation Method Steps: 1. Season the scallops with salt and black pepper. 2. Cook the linguine pasta according to package directions and drain. 3. In a large skillet over medium heat, melt the butter. 4. Add the garlic and cook for 1-2 minutes, or until fragrant. 5. Add the scallops and cook for 2-3 minutes per side, or until seared. 6. Add the white wine and let it simmer for 1 minute. 7. Stir in the heavy cream, Parmesan cheese, and parsley. 8. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened. 9. Season with additional salt and black pepper to taste. 10. Toss the pasta with the sauce. 11. Divide the pasta among bowls and top with the scallops. 12. Garnish with lemon wedges.
Nutritional Information: Serving size: 1 bowl (1 cup) Calories: 450 Total fat: 20 grams Saturated fat: 10 grams Cholesterol: 150 milligrams Sodium: 500 milligrams Carbohydrates: 50 grams Dietary fiber: 2 grams Protein: 30 grams
Dish Characteristics: - Rich and creamy scampi sauce - Tender and juicy scallops - Al dente linguine pasta - Fresh parsley and Parmesan cheese for flavor and texture - Bright and tangy lemon wedges for garnish
User Comments: - "The scallops were cooked to perfection and the sauce was divine!" - "The linguine was the perfect complement to the scallops and sauce." - "I would order this dish again and again!" - "This is a must-try for seafood lovers." - "The presentation was beautiful and the dish was incredibly flavorful."
Special Precautions and Tips: - To prevent the scallops from overcooking, cook them for just 2-3 minutes per side. - If you don't have dry white wine, you can substitute chicken broth or water. - For a richer flavor, use freshly grated Parmesan cheese. - Serve the dish while it's hot for the best experience.