Seared Scallops with Fresh Linguine and Romano Cheese

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 495
  • Calories from fat: 23%
  • Fat: 12.5g
  • Saturated fat: 3g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 51.7g
  • Carbohydrate: 42.4g
  • Fiber: 1.9g
  • Cholesterol: 110mg
  • Iron: 5.6mg
  • Sodium: 872mg
  • Calcium: 177mg

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

Preparation

  1. 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.
  2. 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. 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.
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