Sunday, January 24, 2010

Lemon Dill Scallops over Linguini

I've had afew recent recipe contest wins, which is always exciting (even if the prize is small). This recipe for Lemon Dill Scallops over Linguini was a runner up in a contest sponsored by Food and Water Watch. The requirements were to create a dinner for 4, under $25, using a sustainable seafood item. The environment is a passion of mine, so it was fun for me to be included in their online cookbook. The site/cookbook is a bit hard to navigate, but if you can find the cookbook, my page is #17.
I love sea scallops, but don't get to use them nearly as often as I would like due to their expense. Especially since I will only use diver caught scallops that do not come from an Asian country. Asian origin seafood (especially from China) is bad news from both a health and environmental standpoint. Unsound practices and scary chemicals.
Diver caught scallops are collected with minimal disturbance to the rest of the environment. They are generally a "day boat" operation, which means that the boats return to the port every night, they don't stay out for days. This makes it unnecessary to use chemical preservatives on board to keep them fresh.

Lemon-Dill Scallop Linguini

1 1/2 lb sea scallops (rinsed and lightly patted partially dry)
1/2 cup Italian seasoned bread crumbs
1 tbsp lemon pepper seasoning
1 tbsp olive oil

2 sticks butter, melted
4 tbsp white wine
1 cup lemon juice
2 tbsp garlic powder
1 tbsp dill (dried or fresh, chopped fine)
1/2 lb cooked linguini

Combine bread crumbs and lemon pepper seasoning in a large bowl. Roll scallops in mixture until lightly coated. Place on barbecue or stovetop grill on medium heat, and drizzle with olive oil. Cook until opaque and slightly brown. Approx 6 minutes, flipping halfway through.
In a medium saucepan, combine butter, wine, lemon juice, garlic and dill. Stir over medium until heated through. Toss with cooked linguini, top with scallops.