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Seared Scallops with Fresh Linguine and Romano Cheese

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings
The key to obtaining the perfect sear on the scallops is to cook them in a very hot pan. Fresh linguine has a silky texture that provides a nice contrast to the browned crust on the scallops. Add mixed greens tossed with a balsamic vinaigrette.

Ingredients

  • 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

Nutrition Information

  • calories 495
  • caloriesfromfat 23 %
  • fat 12.5 g
  • satfat 3 g
  • monofat 5.8 g
  • polyfat 1.5 g
  • protein 51.7 g
  • carbohydrate 42.4 g
  • fiber 1.9 g
  • cholesterol 110 mg
  • iron 5.6 mg
  • sodium 872 mg
  • calcium 177 mg

How to Make It

  1. 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.

    Searing Scallops
  2. 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.

  3. 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.