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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. first, get your sautee pan ready. it's best to use a deeper sautee pan, or slightly larger frying pan (to hold sauce). fill another pot with water over medium-high heat for your pasta. add oil to sautee pan and heat the pan over medium heat. | 2. lightly coat your rinsed scallops in the flour. once the pan is hot, carefully place the scallops in the pan. REMEMBER: the less you touch them, the better browning you get! | 3. leave scallops alone for a few minutes until they are golden on the bottom. (flip a scallop over to test) cook on other side for another 4 minutes. remove scallops once they are firm and golden. set aside on plate with a paper towel. | 4. drain some of the left over olive oil and add the garlic and onions (if you're not using a non-stick pan, this will help scrape the yummy drippings on the bottom!) sautee the garlic and onions until slightly transparent and add: italian seasoning, oregano, salt and pepper. | 5. when your water is boiling, HEAVILY salt the water and add pasta. stir to avoide sticking. | 6. add the wine to the onion mixture and reduce heat to low. cover pan. leave covered for about 5-7 minutes. | 7. when the sauce is slightly bubbling, add the cream and keep stirring. add a couple ladle-fulls of pasta water to the sauce to get an even creamier consistency. add scallops back into sauce and turn heat off. | 8. once pasta is cooked, drain immediately and plate. | 9. ladle equal amounts on each plate and distribute the scallops (don't be too greedy!). sprinkle with parsely and freshly grated parmesan cheese. | 10. you can squeeze some fresh lemons for a nice spritz. enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea scallop	1 -2	lb	rinsed rinsed	0.0	0.0	0.0	0.0
shallot	2			-	-	-	-
garlic clove	4			25.2167	0.0	5.61	0.1417
flour	1	cup		578.28	126.6054	9.401	2.2436
white wine	1 1/2	cups		-	-	-	-
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
extra virgin olive oil	1/4	cup		25.2167	0.0	5.61	0.1417
italian seasoning	2 -3	pinches		25.2167	0.0	5.61	0.1417
oregano	2 -3	pinches	dried	0.0	0.0	0.0	0.0
salt	1	tablespoon		-	-	-	-
black pepper			cracked	-	-	-	-
red pepper flake	1	teaspoon	crushed	25.2167	0.0	5.61	0.1417
parsley	5	tablespoons		6.84	1.2027	0.5643	0.1501
parmesan cheese			grated	-	-	-	-
lemon wedge				25.2167	0.0	5.61	0.1417
linguine	1			25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.