Seared Scallops with Fresh Linguine and Romano Cheese
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
1 (9-ounce) package refrigerated linguine
1/4 cup plus 2 tablespoons (about 1 1/2 ounces) finely grated fresh Romano cheese, divided
2 tablespoons olive oil, divided
2 tablespoons chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
1 1/2 pounds sea scallops
4 lemon wedges
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water. Combine pasta, reserved 2 tablespoons pasta water, 1/4 cup cheese, 1 tablespoon oil, chopped basil, and pepper in a large bowl; toss well.
Heat remaining 1 tablespoon oil in a large cast-iron skillet over high heat. Sprinkle salt evenly over scallops; add scallops to pan. Cook 1 minute on each side or until golden.
Place 1 cup pasta mixture on each of 4 plates; top each serving with about 3 scallops and 1 1/2 teaspoons remaining cheese. Serve with lemon wedges.
Keep it simple, stupid. That phrase defines this recipe. Have made this one several times over the years. The only reason we do not have it often is that scallops can be so expensive! $29.99 a pound at New Seasons today. Ouch. But the flavors are lovely. Note to self: don't over season, the scallops are salty enough! The fresh pasta is a must. Sometimes I opt for 1 T of butter instead of the olive oil. Oven roasted asparagus is a nice side and you can roast some garlic along with then use some of that in the pasta too, if you want.
This was amazing. The fresh pasta makes such a difference. I used parm since that's what I had on hand and added some peas to the pasta. 1 Min per side for the scallops was perfect. Would def make this again.
This was a great weeknight meal-especially on a blistering hot day! It was so quick and delicious. The pasta was light and the basil added that special taste of freshness to the dish. The scallops were perfect with 2 minutes per side and had a beautiful sear on them. The key here is a scalding hot pan and do not touch them once they have been placed in the pan! I served this with a mixed greens salad and veggies straight from our garden with a light olive oil and lemon juice dressing. I would highly recommend this and will definitely make again!
We love scallops and I thought this was really good. I'm adding it to our regular rotation. I forgot to save the pasta water, so I used some of the juice that the scallops created after I took them off the stove. I know the recipe said to cook 1 min each side, but I did 2 because I didn't want to worry they were undercooked. I thought 2 was perfect. Served with a side of brussel sprouts.
Scallops can be a pretty penny, however, I must say this dish was completely worth it!! We didn't use the lemon and added string green beans with Kosher salt. Take the time to make this outstanding dish.
Made to recipe, quick & easy. Our trick to "perfect" seared scallops is to pat them dry several times, using fresh paper towels each time. Then put in fridge for 20-30min to air-dry. Season with kosher salt in the pan, don't fuss with them, turn once. First course CL's grilled romaine salad & plated with CL's sauteed chard with red pepper. Very good.
Followed the recipe, except sauteed some mushrooms before the scallops, then added them to the pasta. Also, had no romano, so used parmesan. Served stir-fried baby bok choy with this. We both thought overall it was very good.