Serves 2

Ingredients

4 oz dry linguine
6-10 scallops
2 Tbsp vegetable oil
1 shallot, finely diced
2 cloves garlic, minced
¼ of a medium sized onion, sliced
3 Tbsp white wine
2 Tbsp butter
Salt & pepper, to taste
6-8 cherry tomatoes, halved
2 Tbsp fresh parsley, chopped
¼ cup parmesan cheese

Directions

1. Rinse scallops and remove abductor muscles, pat dry
2. Place scallops on an aluminum tray and place in smoker preheated to 150°F with alder bisquettes
3. Smoke scallops for 30-45 minutes
4. Meanwhile, bring a medium-sized pot of salted water to a boil, add linguine noodles, return to a boil and cook for 8-10 minutes (or until it is al dente), stirring frequently
5. Drain pasta in a colander and run under cold water to stop the cooking process
6. Toss pasta in 1 Tbsp of vegetable oil
7. Heat remaining tablespoon of oil in a saucepan on medium heat
8. Add shallots, garlic and onions and cook until onions are translucent, approximately 3-5 minutes, then deglaze with white wine
9. Add pasta and smoked scallops to saucepan and combine
10. Add butter and salt & pepper
11. Serve pasta topped fresh cherry tomatoes, parsley and parmesan

Scallop Linguine