Advertisement
Ingredients
- 1½pounds fresh bay or sea scallops
- 1bunch broccoli, about ¾ pound
- Salt to taste if desired
- 2tomatoes, about 1 pound, peeled
- 1pound fresh mushrooms
- 10cups water
- 2tablespoons olive oil
- ¼cup finely chopped shallots
- ¼ to ½teaspoon dried hot red pepper flakes
- Freshly ground pepper to taste
- ¾cup heavy cream
- 9ounces linguine, preferably fresh
- 2tablespoons butter
- ¼cup coarsely chopped basil or finely chopped parsley
Preparation
- Step 1
If bay scallops are used, leave them whole. If sea scallops are used, cut them into quarters.
- Step 2
Cut the broccoli into florets. Peel the stems and cut each lengthwise into quarters. There should be about 4 cups of flowerets and stems. Drop the broccoli into boiling salted water and when the water returns to the boil cook exactly 1 minute. Drain.
- Step 3
Cut away the outer thick portion of the tomatoes and cut the pieces into lengthwise strips, each about ¼-inch thick. There should be about 2 cups.
- Step 4
Chop the inner portion of the tomatoes with their seeds. There should be about ¾ cup.
- Step 5
Cut the mushrooms into thin slices. There should be about 3 cups.
- Step 6
Heat the water to make it ready for the linguine when it is added.
- Step 7
Heat the olive oil in a skillet and add the mushrooms. Cook, stirring, about 3 minutes. Add the shallots and stir.
- Step 8
Add the chopped inner portion of tomatoes, the red pepper flakes, salt and pepper. Cook, stirring, about 1 minute and add the cream. Bring to the boil and add the scallops. Cook 30 seconds and add the parboiled broccoli pieces. Add the tomato strips and stir.
- Step 9
Meanwhile, when the water is boiling, add the linguine. If fresh pasta is used, it will require about 1 to 1½ minutes of cooking time. If dried pasta is used, cook it to the desired degree of doneness, about 7 to 9 minutes.
- Step 10
Drain the pasta and return it to the kettle in which it cooked. Pour the scallop and broccoli sauce over the pasta. Add the butter and basil and blend gently but well. Serve immediately.
Private Notes
Comments
This was a hit with my husband and me. I used less red pepper in cooking it (I'm a wimp) and then topped his with red pepper when I served it. I cut the recipe in half and still had enough to feed four, though we did have a baguette with it.
If you're a new cook, I cooked the veggies on medium heat. And I'd start the pasta early, if you use dry. Mine (Barilla) took about 12 minutes.
Substituted spinach for the broccoli, grilled the scallops then added to the finished dish. Also used clam broth instead of heavy cream. Such a lovely meal!
We thought this was pretty good. Would make again, but wanted more sauce and a little creamier texture. I did not have 2 c worth of tomatoes. I only had about 1 1/2 c so maybe that is why. I think spice needed to be upped. We added 2x chili flakes. Also think some capers would have worked well in the dish. We ate green olives on side. If we had had pepperoncini peppers we would have had them on the side. We added parmagiano cheese to sauce. While poached scallops were good, I think I might try to sauté before the mushrooms and remove from the pan and then add back at the end. I think all the chopping of the tomatoes was unnecessary. I won’t separate parts of tomatoes next time . Might not even skin. I used a lot of pots and time, and not sure it was needed. Not sure peeling the broccoli was needed either. The recipe has good bones, but needs work.
We thought this was good, but I added parmesan cheese. Otherwise, I thought it was bland. The instructions say it take 40 minutes. I did it in about 20, start to finish.
Substituted spinach for the broccoli, grilled the scallops then added to the finished dish. Also used clam broth instead of heavy cream. Such a lovely meal!