Scallops, Linguini & Apricot-Mint Champagne Sauce
- -About 20 medium to large scallops
- -3 or 4 fresh mint sprigs de-stemmed and chopped
- -1 cup apricots, sliced thin
- -1/4 pint whipping cream
- -1 cup Champagne
- -8 oz. linguini (1/2 sm. pkg.)
- -1 Tbs. sweet cream, unsalted butter
- Boil linguini in medium or large stock pot. Meanwhile, add butter to large non-stick pan or skillet and melt on medium heat. When butter is melted, add scallops, stir and saute until scallops begin to turn white. Turn heat to medium high and add champagne and whipping cream. When sauce begins to boil, add apricots and mint. Cook another 2-3 minutes. While this cooks, drain pasta. Serve sauce and scallops over pasta. Total prep and cook time: 20 minutes
scallops, mint sprigs, thin, whipping cream, champagne, linguini, sweet cream
Taken from www.epicurious.com/recipes/member/views/scallops-linguini-apricot-mint-champagne-sauce-1200973 (may not work)