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411 West and 518 West Lemon Linguine With Shrimp And Scallops
8 T. unsalted butter, softened
1/2 T. lobster base (see Notes)
1 clove garlic, minced
salt and pepper, to taste
1 lb. linguine
1/4 cup blended oil (see Notes)
3/4 lb. large (31- to 35-count) shrimp, peeled and deveined
3/4 lb. medium scallops
1/2 C. dry white wine
1 C. Roasted Tomatoes
1 C. clam juice
1/4 C. chopped scallions
1 t. lemon zest
Make lobster butter by combining (with food processor or wooden spoon in a mixing bowl) butter, lobster base, garlic, salt and pepper until smooth. Set aside.
Cook linguine in a large pot of salted boiling water until al dente (if using dried pasta, this will probably be less than the time stated in the package directions). Drain and keep warm. While pasta is cooking, heat oil over medium-high heat in a saute pan. Add shrimp and scallops, and cook about 3 minutes just until shrimp begin to turn pink. Deglaze with wine, and add tomatoes, lobster butter and clam juice. Return to boil and add scallions and lemon zest. Serve over cooked linguine.
Notes: Lobster base is available in gourmet specialty markets and through mail order. It may be omitted, but the flavor won't be as rich. The restaurant uses a Colavita blend of half olive oil and half canola oil.
Makes 4 servings.
1 (16 oz.) can plum tomatoes, drained and diced
1/4 C. fresh orange juice
1 T. chopped shallot
1/2 t. salt
1/4 t. pepper
Preheat oven to 350°F. Combine tomatoes, orange juice, shallot, salt and pepper and spread on a shallow baking pan. Bake 20 to 30 minutes until most of the juices are evaporated and tomatoes are caramelized.
Makes about 1 cup.
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