- (serves 4)
- 1 lb. bay scallops
- 1lb. dry spaghetti or linguine
- 1/3 cup extra virgin olive oil
- 1 medium onion, finely chopped
- 2-3 cloves of garlic, minced
- 2 Tbsp. minced ginger
- 1/2 cup dry white wine
- 1 cup heavy cream (or evaporated milk)
- zest and juice of 1/2 lemon
- 1 to 2 ladles reserved pasta water
- salt and pepper to taste
- 1/2 cup finely chopped chives
- Pat-dry your scallops with paper towel, reserve. Place a large pot of water on your stovetop, add a good amount of salt and once aboil, add your pasta and cook for 5-6 minutes.
- Meanwhile, place a large skillet on your stovetop over medium heat. Add the olive oil, onions, garlic and ginger and sweat for 6-7 minutes or until onions are translucent.
- Add the wine and simmer for 5 minutes. Now add the cream and simmer for 3-4 minutes. Season lightly with salt and pepper.
- Add cooked pasta to sauce along with the scallops and lemon zest and juice. Toss to incorporate and cook the scallops. Add hot pasta water a ladle at a time to the sauce.
- Adjust taste with salt and pepper, divide and plate. Top with chives and fresh ground pepper.
