Bristol Bar & Grille's Shrimp And Sea Scallops With Citrus Sauce
For the citrus sauce:
2 tablespoons lobster base
1 cup white wine
1 quart heavy cream
For the shrimp and scallops:
1 pound linguine
╝ cup plus 2 tablespoons olive oil
12 shrimp (16- to 20-count size)
Salt and white pepper
Parmesan cheese and fresh chopped parsley for garnish
Remove the zest (the outer colored part of the rind) from the lemons
with a sharp knife or vegetable peeler, then juice the lemons. Set
Dissolve base in wine, and mix with cream. Add lemon zest. Whisk in lemon juice. (Cream will thicken somewhat.)
Cook the linguine in heavily salted water according to package
directions until al dente. Drain, drizzle on 2 tablespoons olive oil
and set aside.
In a large skillet or saucepan, or wide shallow pot, heat the ╝ cup
olive oil until shimmery and add the scallops and shrimp. Season with
salt and white pepper. SautÚ, turning once, until about half-cooked
through. Add the cooked linguine and the reserved citrus sauce.
Increase heat, and bring to a quick boil. Toss pasta with sauce,
scallops and shrimp until pasta is hot and seafood is cooked, 3 to 5
Garnish with Parmesan cheese and fresh chopped parsley.
Fixed 26 Dec. 2008
This is enough sauce for double the number of scallops, shrimp and linguine.
Some suggested cutting the lemon in half.