6 oz dry linguine pasta
8 large sea scallops (about 1/2 lb)
1 shallot, minced
2 tbsp butter
1/4 cup dry white wine (a nice Chardonnay works great)
1/2 cup cream
1 handful freshly grated Parmesan cheese
salt and pepper to taste
Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Drain pasta and set aside.
Heat the 1 tbsp butter in a large nonstick skillet over high heat. Once hot, add the scallops. Cook scallops for about two minutes per side. Be careful not to overcook your scallops! Place scallops on a plate and set aside while you finish the sauce.
Add the remaining tablespoon of
butter to the pan, along with the shallots. Saute shallots for about 4
minutes, until soft. Deglaze the pan with the white wine, getting all
the little shallot bits up off the bottom of the pan. Add cream and
simmer for about 3 minutes.
Add cooked pasta to the sauce, along with the scallops and the handful of cheese. Season with salt and pepper to taste. Serve immediately.