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Prep Time15 minutes
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Cook Time25 minutes
Scallops with creamy white wine sauce with parmesan and sweet peas! So quick to make!
Ingredients
Directions
Start a pot of water boiling for linguine, salt the water and follow the directions on the packaging.
In a large skillet with high sides on medium heat, add a tablespoon of olive oil. Sauté shallots until softened.
Add in 2 tablespoons of salted butter, allow to melt. Whisk in 2 tablespoons of flour. Cook the mixture for a minute or two. Then add in white wine, cooking for a few more minutes until alcohol burn off.
Next add in chicken broth and half and half. Whisk until sauce starts to thicken then add in parmesan cheese, salt and pepper.
Toss the drained cooked pasta in the sauce.
Add the peas to the skillet.
Preheat a skillet on medium high heat and add 1 tablespoon of olive oil. Cook the scallops a minute or two on each side until caramelized and golden. Don't overcook.
Gently toss the scallops with the pasta and sauce.
Serve with fresh cracked pepper, salad, and more parmesan. Enjoyđ„
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