Mussels and Seared Scallops in White Wine Cream Sauce
As shown in our video, the entire process to cook these is available here.
As shown in our video, the entire process to cook these is available here.
Mussels & Seared Scallops in White Wine Cream over Linguine
Serves 4 (or 2 very happy people with leftovers)
INGREDIENTS
2 lbs fresh mussels, cleaned and debearded
12 large sea scallops (3 per plate)
1 lb linguine (fresh if possible)
2 large shallots, finely minced
3–4 cloves garlic, minced
1 sweet red pepper, thinly sliced Herbs & Brightness
2–3 sprigs fresh thyme (you can use dry if you don’t have fresh).
½ cup fresh flat-leaf parsley, chopped
Zest of 1 lemon
Small squeeze fresh lemon juice (at finish) Sauce
1 cup dry white wine
¾–1 cup heavy cream
Olive oil
Fresh cracked black pepper
Salt (light hand — mussels are salty)
DIRECTIONS
Start the Pasta
Bring heavily salted water to a boil.
Cook linguine until just shy of al dente.
Build the Mussel Base In a large deep pan.
2 tbsp olive oil over medium heat.
Add shallots → cook until soft and translucent.
Add garlic and red peppers, cook 2–3 minutes.
Add thyme sprigs.
Crack black pepper. Pour in white wine. Bring to a simmer and reduce for about 3–4 minutes.
Add mussels, Cover and steam 4–6 minutes until they open.
Shake pan once or twice. Remove mussels to a bowl as soon as they open. Discard any that stay closed. Strain the liquid if gritty. Return liquid to pan.
Add cream to the pan, and Simmer gently 3–5 minutes until slightly thickened.
Remove thyme stems if used fresh thyme. Taste. Adjust salt carefully.
Sear the Scallops (Do This Last).
Very important: Pat scallops completely dry, Salt right before cooking. Heat a separate pan VERY hot, add neutral oil (not olive oil).
Sear 90 seconds without moving, flip in 60–90 seconds, add a knob of butter and baste quickly. They should have a deep golden crust. Remove immediately.
ASSEMBLY
Twirl pasta high in center of bowl, arrange mussels around and partially into pasta, and place 3 scallops on top.
Spoon a little extra sauce around the base, finish with extra parsley.
Remember, putting parmesan cheese on this meal will likely take away from the mussels, so I would suggest avoiding this.