SEARED SCALLOP LINGUINI IN SUN DRIED TOMATO CREAM SAUCE

Pat the scallops dry with paper towels and remove the tough muscle from the side of each scallop if it is still intact.  Season the scallops liberally with ½ teaspoon of the salt and ¼ teaspoon of the black pepper.

Heat the olive oil in a large deep skillet over medium high heat until almost smoking.  Add the scallops to the hot oil and sear for 2 minutes on the first side until seared to golden brown.  Flip and cook for 30 seconds – 1 minute on the second side until just barely cooked through (translucent in the center).  Do not overcook.  Remove the scallops from the pan and set aside on a plate.

Drain the oil from the jar of sun dried tomatoes into the pan drippings from the scallops.  Add the onions, mushrooms, garlic, and Ciao Bella Italian seasoning to the pan and cook, stirring frequently, over medium high heat until the mushrooms are soft and begin to lightly brown, about 3-4 minutes.  Add the wine to the pan and scrape any brown bits from the bottom of the pan.  Bring to a boil and cook for 3 minutes until most of the wine is absorbed.

Add the heavy cream to the pan and bring to a boil.  Reduce the heat to a low boil and cook 3-4 minutes until the sauce thickens and coats the back of a spoon.

Add the scallops back to the pan along with any juices that have formed on the plate along with the sun dried tomatoes, parmesan cheese, spinach, and basil leaves.  Cook, tossing, until the spinach and basil are wilted.  Add the pasta and ¼ cup of the reserved water to the pan.  Toss until the pasta is fully coated in the sauce and it thickens.  Add the remaining ¼ cup of pasta water and stir vigorously with tongs to create a glossy sauce.

Serve hot, garnished with basil leaves and with more parmesan on the side for sprinkling.