Julie’s Scallops and Linguini

Our sister-in-law, Julie made this dish at home for the professional chef Michel LeBorgne.  In his book "No Crying in the Kitchen", he explains how he was horrified when Julie tossed the scallops into the linguini cooking water. His training would have had him sear the scallops, but Julie assured him to 'Relax, Chef Michel!'

Needless to say the dish won his praise, with scallops so buttery, soft, and ensconced in a bed of spicy Asian noodles.

2 cloves garlic

1-inch fresh ginger, peeled and quartered

large palmful cilantro leaves, about 1/2 bunch

juice of 1 lime

2 Tbsp olive oil

1/2 Tbsp Thai fish sauce

dash crushed red pepper flakes, to taste

4 scallions, thinly sliced

1 cup grated carrot, about 1 medium carrot

8 sea scallops

1/2 lb linguini or spaghetti

Pulse the garlic and ginger in a small food processor.  

Add the cilantro and pulse coarsely.  Turn into a small bowl and add the lime juice, olive oil, fish sauce, red pepper flakes, scallions and carrot.

Stir to mix well - it should have the texture of a fresh salsa.

Bring a medium pot of well-salted water to a boil for the pasta.  Cook the pasta about 6 minutes, just about 2 minutes before al-dente. Add scallops to water and cook for just 2 minutes more, to heat through.  Reserve a cup of the cooking water and then drain linguini and scallops, and tip into a bowl. Add the cilantro-carrot mixture.  

Add a dash of the cooking water and toss to mix well to make a glazed sauce.  Tip into a serving bowl and garnish with fresh cilantro leaves.

Serves 2.