Recipe: Scallop & Clam Linguine in a White Wine Beurre blanc Sauce


Yield: 2 Servings


  • 6 Tiger Shrimps
  • 8 Bay Scallops
  • 6 Baby Clams


  • 1/2 lb Linguine (1/2 of box/bag)
  • 12 oz. butter
  • 2 TB flour
  • 1 cup white wine
  • Juice from 1 lemon
  • 2 shallots chopped finely
  • parsley
  • 4 oz heavy cream
  • salt and pepper to taste



  1. In a skillet, melt 4 oz of butter. Add flour to create paste. Set aside.
  2. In a small saucepan, sweat shallots with 8 oz of butter (low heat- do not brown).
  3. Add wine and lemon juice to saucepan- let simmer for 2-3 minutes
  4. Add heavy cream to saucepan, wisk and bring to simmer.
  5. Gradually incorporate paste from Step 1 until sauce is thickened to desired consistency.
  6. Boil linguine according to instructions on box.
  7. In a large skillet, saute seafood with small amount of olive oil.
  8. When clams open, incorporate linguine and sauce. Season with salt and pepper and toss until pasta is coated.
  9. Garnish with fresh chopped parsley and tomato rose.


How to Make a Tomato Rose:

  1. With a knife starting at the bottom of tomato, begin to peel skin in a spiral motion until entire tomato is peeled. This leaves you with one long strip of tomato skin.
  2. Take bottom end and begin to roll peel tightly in a clockwise motion. Allow end to cover top, then flip upside down.



Recipe from: Chef Geronimo, Bronx NY

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