Lemon Pepper “Scallop” Linguine
Ingredients:
Linguine
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2 Tbsp olive oil
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2 large shallots, thinly sliced (about 1 cup or 160 g)
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5 garlic cloves, thinly sliced
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1/2 cup (120 ml) dry white wine or low-sodium vegetable broth
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3/4 cup (90 g) raw cashews*
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2 Tbsp lemon juice (about 1 1/2 fresh lemons)
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2 tsp salt
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1/4 tsp black pepper
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1 3/4 cups water
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1 pound (454 g) dry linguine
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1/4 cup (15 g) finely chopped fresh parsley
Lemon Pepper “Scallops”:
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2 Tbsp olive oil (plus more, if needed)
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1 lb (454 g) king trumpet mushrooms, trimmed and sliced into 1/2-inch thick rounds (king trumpet mushrooms can often be sourced at Asian grocery stores; if unavailable, substitute equal amount of sliced portobello mushroom caps)
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Juice from 1/2 freshly squeezed lemon (about 2 tsp)
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1/4 tsp black pepper
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1/8 tsp salt
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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To make the linguine: In a large skillet, heat oil over medium heat. Add shallots and garlic and sauté for 3 minutes, or until shallots are translucent. Add wine or broth and sauté for 3 more minutes. Transfer shallot mixture to a high speed blender (set pan aside, we’ll be using it in step 3); add cashews, lemon juice, salt, black pepper and water. Blend on high until mixture is completely combined and smooth.
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Bring a large pot of salted water to a boil. Add linguine and cook according to package directions. Drain well.
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While pasta cooks, prepare scallops. In the same pan that was used to cook the shallots, heat 2 Tbsp oil over medium-high heat. Add about half of the mushroom rounds in a single layer, being careful not to overcrowd the pan. Cook mushroom “scallops” without moving until the bottoms are golden brown, about 4 minutes. Turn over, and cook an additional 3–4 minutes, or until both sides are golden. Transfer to a dish and repeat with remaining mushroom “scallops,” adding more oil to the pan if necessary. Once all “scallops” are cooked, season evenly with lemon juice, black pepper and salt.
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Transfer the cooked linguine to the empty pan; add sauce and toss well to combine over medium-low heat for 2 minutes. Add “scallops“ to linguine and toss to combine. Garnish with parsley and serve immediately.
Notes:
Storage tip: Lemon Pepper “Scallop” Linguine can be stored in an airtight container in the refrigerator for up to 7 days.Nutrition Information Per Serving:
