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
- 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.
- Melt butter in skillet and sauté onion and tomatoes for ten minutes, stirring occasionally. Stir in dill and tarragon and cook two minutes longer.
- 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.