2 Garlic cloves
2 oz White Cooking Wine
1 Shallot
8 oz Scallops (I like the big ones)
6 oz Linguine
4 oz Half and Half
1/2 cup shredded cheese (Your choice-- I like mozzarella)
1/8 tsp Red Pepper Flakes
1 cup fresh/frozen peas
Bring a pot of water to a boil. Break your pasta into the pieces and add to boiling water. Cook about 10 minutes to al dente. Reserve 1/4 cup of pasta water and set aside.
Mince the garlic and small dice the shallot.
Pat the scallops dry and season both sides with salt and pepper.
Heat a non-stick pan over medium-high heat and add 2 tsp Olive Oil. Add scallops to hot pan and brown well on both side (approx 4 mins per side) place scallops on plate to reserve.
Add 2 tsp Olive Oil to same pan. Add shallot and garlic. Cook until fragrant (about 1 minute). Add White Wine and red pepper flakes and cook until it almost evaporates. Add cream and pasta water and stir occasionally until thickened (about 1 minute). Stir in Mozzarella, peas, and scallops until heated through.
Plate and serve.
