Linguini, Scallops and Emmental Sauce
Scallops, mushrooms, and peas in an Emmental sauce with linguini is a delectable dish that combines the delicate flavors of the sea with earthy and savory elements. The succulent scallops, cooked to perfection, provide a tender and buttery texture that pairs beautifully with the earthiness of the sautéed mushrooms. The vibrant green peas add a fresh and slightly sweet note, adding a pop of color to the dish. The star of the show, however, is the Emmental sauce, a creamy and velvety cheese-based sauce infused with the nutty and slightly sweet flavors of Emmental cheese.
Ingredients
1 lb (450g) scallops, rinsed and patted dry
8 oz (225g) linguini
8 oz (225g) mushrooms, sliced
1 cup peas (fresh or frozen)
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
1 cup shredded Emmental cheese
Sea salt and pepper to taste
Instructions
Cook the linguini according to package instructions until al dente. Drain and set aside.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms and sauté until they release their moisture and turn golden brown. Remove the mushrooms from the skillet and set aside.
In the same skillet, melt another tablespoon of butter. Add the scallops and cook for 2-3 minutes on each side until they are golden brown and cooked through. Remove the scallops from the skillet and set aside.
In the same skillet, melt the remaining butter. Add the flour and whisk constantly for about 1 minute to cook the flour. Gradually whisk in the milk until smooth.
Cook the sauce over medium heat, stirring constantly, until it thickens and comes to a simmer. Reduce the heat to low and stir in the shredded Emmental cheese until melted and smooth. Season with salt and pepper to taste.
Add the cooked linguini, sautéed mushrooms, and peas to the skillet with the Emmental sauce. Stir everything together until well coated in the sauce. Cook for an additional 2-3 minutes to heat the peas through.
Divide the linguini and sauce mixture among serving plates. Top each plate with the cooked scallops. Garnish with chopped parsley.
Serve the Scallops with Mushrooms, Peas in an Emmental Sauce with Linguini immediately while it’s still warm.
Enjoy!
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If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good pasta and seafood pages.
Linguini, Scallops and Emmental Sauce