Seared Sea Scallops with Linguini in a Herb and Wine Sauce

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 1/2 pound linguini
  • 1 pound sea scallops
  • Salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil, plus some for drizzling
  • 3 tablespoons butter, divided
  • 2 cloves garlic, chopped
  • 1 large shallot, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 4 springs fresh thyme, leaves removed and chopped
  • 1 cup dry white wine
  • 1 cup seafood stock or clam juice
  • 25 leaves fresh basil, shredded or torn
  • 1/2 cup chopped flat-leaf parsley, a handful
  • 1 lemon, zested and juiced
  • Salad side:
  • 4 cups baby arugula or any mixed greens
  • 1/2 pint grape or cherry tomatoes, cut in 1/2
  • Drizzle extra-virgin olive oil
  • Splash balsamic vinegar
  • Salt and freshly ground black pepper
  • Dessert suggestion:
  • Strawberries
  • Split of Champagne, perfect for 2
Directions

Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.

Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.

Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.

Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.

Divide the pasta between 2 serving plates and top with reserved scallops.

For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.

And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.


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