get dinner on the table

I’ve said it before and I’ll say it again – I’m just like you – some nights it is sheer drudgery to make dinner. This is how I feel on those days…

This recipe was made on one of those nights. Going to the grocery store was not even a remote option – it’s too blazing hot to even think of getting in and out of the car.

I had frozen scallops in the freezer, fresh mushrooms and cream cheese in the refrigerator, dried mushrooms and pasta in the pantry, and herbs in the garden… so this is what I made.

There were no complaints …. but if there were…

I think I’ve reached the end of my rope with this summer heat. Oh, who am I kidding? In all honesty, that is always my attitude.

Scallop and Mushroom Linguini with Fresh Herb Sauce

1/4 cup dried mushrooms
1 cup boiling water
8 ounces linguini
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
Salt and freshly ground black pepper
12 sea scallops (or 3/4 pound large shrimp)
8 ounces fresh mushrooms, trimmed and sliced
2 garlic cloves, peeled and minced
4 ounces light cream cheese
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
Fresh basil leaves, garnish

Place the dry mushrooms in a bowl and pour the boiling water over. Allow to sit for 10 minutes, then drain over another bowl to capture the liquid. Chop and then set aside the re-hydrated mushrooms. Set aside the soaking liquid.

Meanwhile, bring a large pot of water to a boil. Add plenty of salt and the linguini; cook until tender, about 7 minutes. Drain and set aside.

Season the scallops well on both sides with salt and pepper. Heat 1 tablespoon of the butter along with the olive oil in a large skillet over medium-high heat. When the butter is melted, add the scallops and sear on each side. Transfer to a plate.

Add the re-hydrated and fresh mushrooms to the skillet; cook and stir until tender. Transfer to the plate with the scallops.

In the same skillet, melt the remaining tablespoons of butter, when the butter is melted add the garlic. Immediately stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Whisk in the reserved mushroom liquid until the sauce is smooth.

Stir in the scallops and mushrooms; heat through.

Toss the cooked linguini in the skillet until coated with the sauce.

To serve, garnish with fresh basil.

Serves 4