I had some scallops skulking around the back of the freezer. They needed to be in something yummy, maybe creamy and full of garlic. So I hunted this recipe up. I love epicurious.com!
3 tbsp olive oil
1/2 cup finely chopped onion
5 garlic cloves, minced
1 tbsp all-purpose flour
1/2 ground coriander
1/4 cup white wine or chicken broth
1 cup whipping cream or half-and-half
8 ounces uncooked shrimp, peeled and de-veined
8 ounces scallops (the small ones are cheaper and you don't have to cut them)
3 tbsp chopped fresh parsley
12 ounces linguine, cooked (I used spaghetti noodles)
Heat olive oil in heavy large skillet over medium-high heat. Add onion and garlic and saute until onion is golden brown, about 6 minutes. Stir in flour and coriander and cook 1 minute. Add wine and cream and bring to boil, stirring constantly. Add shrimp and scallops and simmer until shrimp are cooked throughout, stirring occasionally. Scallops will remain white. Mix in parsley. Season to taste with salt and pepper. Pour over linguine and serve.
I used 1/2 cup cream and 1/2 cup milk, worked fine. I also added a little extra milk at the end because it had to sit for a while and thickened up. I like a little more pourability. So the sauce can soak into the noodles...
William loved the scallops by the way. Not even 2 years old! We told him it was "fishies". He loves "fishies", fishy crackers and stuff. He says it "shishies". So cute. He ate all his scallops and then wanted to start in on Daddy's!