GARLIC WINE SCALLOPS OVER LINGUINE

GARLIC WINE SCALLOPS OVER LINGUINE image

Number Of Ingredients 11

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12 ounces linguine
6 tablespoons (3/4 stick) butter
1 1/2 pounds bay scallops
3 shallots, finely chopped
8 garlic cloves, coarsely chopped
1/2 cup dry white wine
2 teaspoons finely grated lemon peel
1 8-ounce bottles clam juice
1/2 cup light cream
1/2 cup chopped fresh basil
1 tsp crushed red pepper

Steps:

Cook pasta in pot of boiling salted water until tender but still firm to bite; drain. Melt butter in large skillet over medium-high heat. Add scallops; sprinkle with salt and pepper. Sauté scallops until tender. Using slotted spoon, transfer scallops to medium bowl. Add shallots and garlic to same skillet; sauté 1 minute. Add wine and lemon peel. Boil until reduced to glaze, about 2 minutes. Add clam juice and cream; boil until sauce thickens, about 8 minutes. Return scallops and juices to skillet. Add pasta; toss to coat. Mix in basil and crushed red pepper. Season with salt and pepper.