Welcome to the Polyphagous Dragon!

Hearty greetings from the Rainbow Dragon to all visitors to my digital kitchen in the blogosphere!

As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

The Polyphagous Dragon offers multiple options for site navigation in the sidebar panels. Use the Contents box to search for recipes by dish type, the Blog Archives to search for a specific recipe by title or the Ingredients Index to pull up all recipes that feature a particular ingredient. See also my Cooking Philosophy notes for further insights.

Add to Technorati Favorites Wassail!

Wednesday, June 4, 2008

Seafood Linguine

A truly decadent seafood linguine, simmered in a sun-dried tomato pesto and white wine cream sauce.

Seafood Linguine

  • 4 servings whole grain linguine
  • 1 pound live mussels
  • 3/4 cup dry white wine
  • 1 cup shucked scallops
  • olive oil for frying
  • 3/4 cup whipping cream
  • 1/2 cup sun-dried tomato pesto
  • 1 cup cooked lobster meat, broken into small pieces
  • 1 cup shrimp
  • freshly grated Parmesan cheese
  • freshly ground black pepper


Cook linguine until al dente.
Scrub and rinse mussels.
Place mussels and wine in a large saucepan with a tightly fitting lid.
Steam mussels over high heat until they open. (Approximately 5 minutes.)
Strain wine off mussels and reserve.
Remove cooked mussels from their shells, discarding any that have failed to open.
If using large sea scallops, chop into 1/2 inch cubes.
Stir fry scallops in olive oil over medium heat until they turn opaque (2-3 minutes).
Add cream and wine to scallops and bring to a boil.
Simmer until sauce thickens slightly. (Approximately 5 minutes.)
Add pesto and mix in well.
Add lobster, mussels and shrimp.
Continue cooking another 5-6 minutes, until everything is heated through.
Serve seafood mixture over linguine, garnished with Parmesan and black pepper.

No comments: