Introduction

Linguine aux pétoncles dans une sauce carbonara combines the delicate flavors of scallops with the creamy, savory notes of traditional carbonara. This dish brings together the richness of the sauce and the tenderness of linguine, creating a delightful culinary experience that is both comforting and indulgent. Perfect for a special occasion or a cozy dinner at home, this recipe will impress diners with its elegance and flavor.

Detailed Ingredients with measures

– Linguine: 250 g
– Scallops: 250 g
– Egg yolks: 3
– Parmesan cheese: 100 g, grated
– Heavy cream: 150 ml
– Olive oil: 2 tablespoons
– Garlic: 2 cloves, minced
– Black pepper: to taste
– Salt: to taste
– Fresh parsley: for garnish

Prep Time

Preparation Time: 15 minutes

Cook Time, Total Time, Yield in french

Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 portions

Detailed Directions and Instructions

Step 1: Prepare the Ingredients

Gather all necessary ingredients for the dish, including linguine pasta, scallops, eggs, grated Parmesan cheese, garlic, salt, black pepper, and any additional seasoning you prefer.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining the pasta.

Step 3: Sauté the Scallops

In a pan over medium heat, add a little olive oil. Once hot, place the scallops in the pan and cook for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from the pan and set aside.

Step 4: Prepare the Sauce

In a mixing bowl, whisk together the eggs, grated Parmesan cheese, salt, and black pepper until well combined.

Step 5: Combine Pasta and Sauce

Add the drained linguine to the pan used to cook the scallops, along with the minced garlic. Pour in the egg and cheese mixture, stirring quickly to combine and prevent the eggs from scrambling. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

Step 6: Finish the Dish

Add the cooked scallops back into the pasta and sauce mixture, ensuring they are well coated. Stir gently, and adjust seasoning if necessary.

Step 7: Serve

Plate the linguine with scallops and garnish with additional Parmesan and black pepper to taste. Serve immediately.

Notes

Note 1

Ensure the scallops are dry before cooking them for better browning.

Note 2

Be cautious with the heat when mixing the egg mixture with the pasta to avoid scrambling the eggs.

Note 3

Feel free to add fresh herbs or lemon zest for additional flavor.

Cook techniques

Cooking Linguine

Cooking linguine al dente is crucial. Boil water with salt and add your pasta, ensuring to stir occasionally. Check the texture before draining to achieve the perfect bite.

Searing Scallops

Sear scallops in a hot pan with oil to create a beautiful golden crust. Ensure the pan is hot enough to prevent sticking and achieve a caramelized surface.

Making Carbonara Sauce

Prepare the carbonara sauce by whisking together eggs, cheese, and pepper. The residual heat from the pasta will cook the eggs, creating a creamy consistency without scrambling.

Combining Ingredients

Combine the linguine with the scallops and carbonara sauce in the pan. Toss quickly to coat every strand of pasta, ensuring even distribution of sauce and seafood.

FAQ

Can I substitute scallops with another seafood?

Yes, you can use shrimp, clams, or even fish, but be mindful of the cooking time for different types of seafood.

What type of cheese is best for carbonara?

Pecorino Romano is traditional, but you can also use Parmesan for a milder flavor.

How can I make this dish vegetarian?

You can omit the scallops and replace them with vegetables like mushrooms or zucchini, and use a plant-based cheese alternative if desired.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently to avoid overcooking the pasta and seafood.

Conclusion

This Linguine aux Petons dans une Sauce Carbonara is a delightful fusion of seafood and creamy pasta that elevates traditional Italian flavors. The delicate scallops combined with a rich carbonara sauce create a dish that is both comforting and sophisticated. Perfect for a special occasion or a cozy dinner, this recipe showcases the versatility of pasta and seafood. Enjoy this exquisite meal with a glass of white wine for an unforgettable dining experience.

More recipes suggestions and combination

Seafood Carbonara with Shrimp

Replace scallops with shrimp for a quick and easy version of this dish. The sweet, succulent shrimp bring their own flavor while still pairing wonderfully with the carbonara sauce.

Mushroom Carbonara

For a vegetarian option, substitute the seafood with sautéed mushrooms. The earthiness of the mushrooms complements the creamy sauce, making for a satisfying and rich dish.

Spaghetti Aglio e Olio with Scallops

Try combining garlic and olive oil with scallops. This simple preparation showcases the freshness of the scallops while maintaining a light flavor profile.

Linguine with Clams

Switch out scallops for clams in your linguine for a classic dish rooted in Italian cuisine. The briny flavor of fresh clams pairs beautifully with garlic and olive oil.

Pesto Linguine with Scallops

Elevate your linguine by tossing it with fresh pesto instead of carbonara. The vibrant basil flavor enhances the scallops and adds a different twist to the dish.