Seared Scallops with Fresh Linguine and Romano Cheese

  • carolfitz Posted: 05/02/09
    Worthy of a Special Occasion

    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.

  • nola0107 Posted: 02/14/09
    Worthy of a Special Occasion

    I thought this was just ok. I don't think I'll make it again. The scallops were decent. The pasta lacked excitement. I added a little minced garlic to add some flavor to the scallops.

  • dgitlin612 Posted: 04/11/09
    Worthy of a Special Occasion

    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.

  • Caroline09 Posted: 11/24/09
    Worthy of a Special Occasion

    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.

  • msalinas120 Posted: 10/13/09
    Worthy of a Special Occasion

    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.

  • acsmith321 Posted: 08/03/10
    Worthy of a Special Occasion

    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!

  • Emz101 Posted: 05/06/13
    Worthy of a Special Occasion

    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.


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