Scallops over linguine with shallots and orange sauce
Ingredients
1 1/2 lbs fresh Scallops
4 tablespoons orange juice
2 tablespoons lime juice
1 chopped shallot
1 lb linguine
sea salt, white pepper
2 tablepoons olive oil
1/2 stick softened butter
Directions
In a large 8 qt. pot cook the linguine, when done drain and coat with a little olive oil.
Season scallops with salt and white pepper.
In a 12in saute pan with olive oil, saute the scallops 1 minute on each side till golden
In a small sauce pan add chopped shallots orange and lime juice, bring to a simmer.
Add butter a pat at a time and wisk till disolved
Reduce sauce until it thickens
Serve scallops over pasta as shown.
Add sauce on top of scallops
Enjoy, Leif
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