Linguine with Scallops & Avocado
This is an irresistible summer pasta recipe. The kind where you savor each and every bite. The kind that my mom passed down and that our family comes back to just as soon as it’s nice enough to enjoy on the patio with a glass of white wine–or here, a spritzer in my case. The lightly creamy tomato and herb sauce coats the linguini nicely, and I always try to craft each bite to include a piece of scallop and creamy avocado. It’s so, so good. From our kitchen to yours…
Linguini with Scallops & Avocado
1 lb. scallops
3 Tbsp. olive oil
3 Tbsp. butter
12 green onions, minced
2 large garlic cloves, minced
2 tsp. basil leaves, chopped
1 tsp. fresh tarragon leaves
1/4 tsp. fresh thyme
1/2 c. dry white wine
3-4 c. chopped fresh tomatoes, drained
1/2 c. heavy whipping cream or half and half
Pinch of sugar
Salt and pepper
12 oz. linguine, cooked
1 avocado, diced
Soak the scallops in cold water for 10 minutes, then rinse thoroughly. Cut into quarters and drain well. Heat oil and butter in a large skillet. Add the scallops and saute until barely firm, about 2 minutes. Using a slotted spoon, transfer to a mixing bowl. Adding more butter, if necessary, saute the onion in skillet until soft. Add garlic, herbs and wine. Cook until liquid has evaporated. Stir in the tomatoes. Increase heat and boil until sauce is thick. Stir in the cream. Season with sugar, salt and pepper to taste. Add the scallops. Toss with hot pasta. Serve with the chopped avocado.