Rating: 4 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light August 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

495 calories; calories from fat 23%; fat 12.5g; saturated fat 3g; mono fat 5.8g; poly fat 1.5g; protein 51.7g; carbohydrates 42.4g; fiber 1.9g; cholesterol 110mg; iron 5.6mg; sodium 872mg; calcium 177mg.
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