Spring Seafood Pasta


This is a rich, creamy pasta dish with scallops and smoked salmon from one of my favorite cookbooks, Cold Weather Cooking.  I only make it about once every year or two (because it’s on the naughty side), but I thoroughly enjoy it every time I do.


  • 2 cups heavy whipping cream
  • 4 TBS vodka (which I always skip because I never keep any in my house)
  • zest of 1 lemon
  • 4 ounces cream cheese, softened and cut into small bits
  • 4 ounces smoked salmon, cut into small pieces
  • 4 TBS unsalted butter
  • 1/2 cup red onion, finely chopped
  • 2 plum tomatoes, seeded and chopped
  • 3 TBS fresh dill, chopped
  • 1 TBS fresh tarragon, chopped
  • 1 pound bay scallops
  • salt and pepper to taste
  • 1 pound linguine or fettucine, cooked and drained


  1. Combine cream, 3 TBS vodka and lemon zest in a medium saucepan.  Heat to boiling and cook until reduced by half.  Stir in cream cheese and salmon.  Set aside.
  2. Melt butter in skillet and sauté onion and tomatoes for ten minutes, stirring occasionally.  Stir in dill and tarragon and cook two minutes longer.
  3. Add the salmon/cream mixture, bay scallops and salt & pepper to the tomato mixture.  Heat over medium heat until hot and scallops are cooked through.  Swirl in remaining vodka (if using) and toss with pasta.  Serve at once.

One response

  1. Don’t know how I missed this one. It looks fabulous! And it’s good to know one can skip the Vodka and still have fabulous results.

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