Seared Scallops with Herb Linguini
Uses the freshest dry packed scallops you can find
Servings: 2 people
Ingredients
SCALLOPS
- 8 Sea Scallops
- 1 tbsp EVOO
- 1/2 tbsp Butter
- 2 tbsp Kosher salt
- 1 tsp Fresh ground black pepper
- 1 tsp sugar
PASTA
- 1 lb Fresh linguini
- 6 cups Salted water
- 1-2 garlic cloves, pressed
- 2 tbsp EVOO
- 1 1/2 cups Fresh chopped herbs (Italian parsley, basil, tarragon and fennel work well)
Instructions
- Wash the scallops and lay them on paper or dish towels. Lay more paper towel on top and dry them as well as you can.
- Chop your herbs.
- Boil the pasta in salted water until al denté.
- Drain and immediately press one clove of garlic onto the hot pasta using a garlic press. Stir in the garlic and add the EVOO. Fold in the herbs, cover with a dish towel and set aside.
- For the scallops: With a very sharp knife on one side only cut 1/4" deep grooves in a cross-hatch style. Be really careful with this as you don't want to cut too deep. If your scallops are small, skip this step.
- Lay the scallops, cut-side down in the hot oil and sear for 2 minutes. Do not move them. Just let them sear. Gently with tongs, turn each of them over and sear on the other side.
- Serve them immediately, hot, with the herbed linguini and a generous squeeze of lemon.
Notes
