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.
Seared Scallops with Fresh Linguine and Romano Cheese
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.
More From Cooking Light
- 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
- 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
- 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. 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.
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