Inner Chef

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Scallops with Linguini and Cream Sauce

Scallops with Linguini and Cream Sauce


1 to 1 1/2 pound bay scallops

1/2 cup butter

3 garlic cloves; minced

juice of 1/2 to 1 lemon

1/4 cup white wine

1 cup whipping cream

1 cup Parmesan cheese; finely shredded

parsley; chopped

1 pound linguini

salt and white pepper to taste


Prepare pasta as directed on package.

Meanwhile melt butter in large, heavy skillet on medium heat. Add 1/2 lemon juice, white wine and scallops and sauté for about 4 minutes. Add chopped parsley, cream and cheese; stir until sauce becomes thick; about 5-6 minutes. Salt and pepper to taste.

Drain pasta and toss into cream sauce  drizzle with lemon juice and toss again. Serve immediately.

Scallops and Linguini with Cream Sauce


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Seafood Risotto

Seafood Risotto               Serves: 4


1 cup Arborio rice

32 oz. chicken or veggie stock

2 Tbsp. Old Bay Seasoning

½ lb. fresh shrimp

½ lb. fresh bay scallops

2 Tbsp. Spanish olive oil

1 small onion, thinly sliced

1 green sweet pepper, diced

½ cup canned artichoke hearts

½ cup grape tomatoes

½ tsp. dry oregano

½ tsp. crushed red pepper

2 cups (5 oz.) whole fresh spinach

½ cup white wine

2 Tbsp. freshly grated Parmesan cheese

Sea salt and fresh ground black pepper


  1. Pour stock into a saucepan and add the Old Bay seasoning. Bring to a simmer.
  2. Place a large non-stick sauté pan on medium high heat, and add the olive oil.
  3. When heated; add onions and pepper and cook until tender. Lightly season with salt and pepper.
  4. Add the crushed red pepper and oregano and cook for 2 minutes.
  5. Stir in Arborio rice until fully coated with oil. Add second layer of salt and pepper.
  6. Start adding the hot stock one ladle at a time to the rice mixture, stirring continually.
  7. Keep adding hot stock as the rice absorbs the liquid. Continue stirring.
  8. Test a grain of rice occasionally until the rice is cooked al dente. The mixture should contain enough stock to be loose.
  9. Add shrimp and scallops and cook until almost done, about 4 minutes.
  10. Stir in white wine and continue cooking for 3 minutes.
  11. Add the spinach, artichoke hearts and grape tomatoes and cook until spinach is wilted, stirring lightly.
  12. Add final layer of salt and pepper to taste.
  13. Sprinkle with grated Parmesan cheese and serve.