Seafood Linguine

By bersbear

Ingredients

• 1 pound fresh bay scallops (frozen most consistent), thawed and rinsed
• 1 cup of chicken broth
• 1 1/2 pounds of raw shrimp (frozen, de-veined and shelled), thawed and rinsed
• 4 to 5 medium yellow or white onions, sliced whole, very thin
• 3 to 4 cloves of garlic, chopped
• 1/4 pound of unsalted butter (more if you want)
• 1 bunch of chopped green onions (leave some of the green on for color)
• 2 tablespoons of olive or canola oil
• 3 to 4 tablespoons mixed with milk for thickening
• 1/4 to 1/2 cup of dry white wine
• 2 pints of heavy whipping cream
• 1/2 teaspoon of salt
• 1/4 teaspoon of white or black pepper
• 1 or 2 pounds of linguini prepared the way you like it

Preparation

Step 1

Wash and drain scallops and shrimp separately and set in refrigerator. In a large heavy stock or soup pot add olive or canola oil and butter. Saute garlic for 2 to 3 minutes then add the onions. Medium high heat at first, then turn down lower. Onions will cook to about half the volume and will be translucent. Watch them closely and stir often. If they burn even a little the finished product is much diminished. Remove the onions and set aside leaving some of the liquid in the pot. Saute green onions for 3 minutes, remove and set aside.

Pour white wine for 5 minutes then add the raw shrimp and cook until the scallops are solid white and shrimp are red. Add more chicken stock if the mixture is not pretty well covered. Add the cooked onions and green onions to the mixture and reheat on medium for a few minutes, to a slow boil. Gradually add the flour/milk mixture until thickened. Slow boil for 5 minutes.

Gradually add the cream, and judge the amount to add is a judgement call. Add salt and pepper to taste and cook over low heat for about 15 minutes. The final consistency should be about like Alfredo but not quite as thick. You can thin with more cream, milk or broth. Thicken with a little more flour mixture. Ladle over cooked linguini.

Have lots of crunchy Italian or French bread. Serve with crisp Sauvignon Blanc for white and/or Sangiovese for red.