2 servings

Hands on: 30 minutes

LOUIE FAVORITE/AJC (ENLARGE)
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Total time: 30 minutes

Chipotle peppers packed in adobo sauce have a wonderfully hot, smoky flavor. They can be used in sauces, stews and stir-fries and as a condiment, especially for grilled meats and mushrooms. You'll need only 1 or 2 tablespoons of the puree in this recipe; store the rest in a plastic container in your freezer for future uses.

1 (7-ounce) can chipotle peppers in adobo sauce

1/2 pound dried linguine

2 tablespoons olive oil

12 dry-packed sea scallops (about 3/4 pound)

Salt and freshly ground white pepper

4 cloves garlic, minced

1/2 cup dry white wine

1 cup heavy cream

2 tablespoons freshly grated Parmesan cheese

Dried red pepper flakes, to taste

Empty the can of chipotle peppers into a blender or food processor and puree. Set aside 1 to 2 tablespoons of the puree for the sauce; save the remaining puree for another use.

Bring a large pot of salted water to boil for the pasta. Cook the pasta al dente; drain.

While the pasta cooks, prepare the scallops. Heat olive oil in a medium saut? pan over medium-high heat. Season scallops with salt and pepper and add to pan. Sear on one side for about 1 minute and turn. Add 1 to 2 tablespoons of chipotle, depending on your tolerance of chile heat, and the chopped garlic, and toss. Add white wine to deglaze the pan. (If necessary, you can quickly detach and discard the hinge muscles from the scallops.) When liquid has been reduced by half, add cream. Cook on high until the sauce is slightly thickened, about 5 minutes. Remove scallops from pan and set aside. Add the cooked linguine to the pan and toss with the sauce. Transfer to a serving bowl and arrange the scallops on top. Garnish with Parmesan cheese and dried red pepper flakes.

Per serving: 1,117 calories (percent of calories from fat, 49), 51 grams protein, 96 grams carbohydrates, 6 grams fiber, 62 grams fat (30 grams saturated), 227 milligrams cholesterol, 743 milligrams sodium.