In a 6 to 8-quart pan, bring 4 quarts of salted water to boiling over high heat.
Step 2
Add linguine and cook until pasta is tender to bite, about 11 minutes.
Step 3
While pasta cooks, rinse and drain scallops; pat scallops very dry between several layers of paper towels.
Step 4
In a bowl, mix together 3 tablespoons flour and salt and pepper to taste.
Step 5
Add scallops and mix to coat evenly.
Step 6
Melt 1 tablespoon butter in a 12-inch nonstick frying pan over high heat.
Step 7
Add scallops. Cook until undersides are lightly browned, 2-3 minutes.
Step 8
Quickly turn scallops over with a spatula or tongs and cook until other sides are browned and scallops are just barely opaque in center (cut to test), 2-3 minutes more.
Step 9
Transfer scallops to a plate and keep warm.
Step 10
Add remaining butter and flour to frying pan; whisk constantly over high heat until smooth and bubbling, about 1 minute.
Step 11
Gradually whisk in half and half, broth, and wine.
Step 12
Bring mixture to a boil and stir constantly until it is reduced to 11/2 cups, 4-5 minutes.
Step 13
Remove from heat.
Step 14
When pasta is done, drain it well then transfer to a serving bowl.
Step 15
Add sauce, scallops, chives and more salt and pepper to taste. Gently mix until evenly coated. Serve immediately.
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