You know, I really have made some great recipes lately, but I always forget to post them. I mixed up a few for yesterday’s Mother’s Day celebration. I took bacon seared scallops from Paula Dean and a lemon oil Linguini with shrimp from Giada but added a few twists of my own to both and then combined it all. Here is the basics of what I made:
Linguine with Shrimp and Lemon Oil
Recipe courtesy Giada De Laurentiis
Ingredients
For the lemon oil:
- 1/2 cup extra-virgin olive oil
- 1 lemon, zested
For the pasta:
- 1 pound linguine pasta
- 2 tablespoons olive oil
- 2 shallots, diced
- 2 garlic cloves, minced
- 16 ounces frozen shrimp
- 1/4 cup lemon juice (about 2 lemons)
- 1 lemon, zested
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 ounces arugula (about 3 packed cups)
- 1/4 cup chopped fresh flat-leaf parsley
Directions
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.
For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
I didn’t have shallots or arugula and I cooked the garlic in the left over bacon crust from this:
Seared Diver Scallops with Bacon and Whole Grain Mustard Rub
Recipe courtesy Paula Deen
Ingredients
- 4 slices smoked bacon
- 3 tablespoons whole grain mustard
- 16 scallops, U 10 dry pack preferred
Directions
Preheat oven to 350 degrees F.
Cut the bacon in quarters and put it and the and mustard in a food processor and puree until a smooth paste consistency. Coat scallops with puree. Using a frying pan, sear the scallops in a little oil. Place scallops in the oven and bake for 8 to 10 minutes. Remove scallops and allow to rest for 2 minutes before serving.
I put the scallops on top of the Giada pasta and served with asparagus (seasoned with olive oil, salt and pepper in the oven for 10 mins on 350*) and salad.
