• 8 to 10, U-10/12 dry-packed scallops
  • 3/4 lb. linguine
  • 2 TBLS butter
  • kosher salt/pepper
  • 1 TBLS olive oil
  • 2 cloves garlic, minced
  • fresh chopped parsley
  • zest of one lemon
  • juice of 1/2 lemon
  • freshly grated Parmesan cheese
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Scallops…super yummy…how many of you are scared to make these at home? This recipe for Linguine with Seared Scallops will take that fear away…I promise you will never want to order scallops in a restaurant ever again!

Start by picking up U-10 dry-packed scallops at The Carolina Meat & Fish Co. Why dry-packed? Various reasons…they are not packed full of chemicals like the wet-packed and they do not lose volume during the cooking process!

Pan Seared Scallops with Linguine

Prepare the linguine by boiling in salted water to al dente. Rinse the scallops and tear off the foot attached to the side.

Fresh Dry-Packed Scallops

Place on paper towel and pat dry…then sprinkle with Salt/Pepper…

Drying Scallops

Heat a cast iron or non-stick skillet to medium-high…add the butter…place scallops in pan and allow to sear to a golden brown on both sides (just a few minutes a side)…do not crowd the pan…sear in stages if you need to! Using a cast iron pan is key to get the perfect sear!

Iron Skillet
Searing Scallops
Seared Scallops

Once the scallops have seared nicely, remove from pan and reserve. Add the olive oil and garlic to the same pan. Infuse for just a minute or so.

Transfer the cooked pasta to the pan directly from the pot with tongs so that a bit of the pasta water can help form a sauce in the pan. Add the fresh parsley, lemon juice, lemon zest and freshly grated Parmesan cheese. Plate pasta and top with seared scallops and a touch more of cheese! ENJOY!

Pan Seared Scallops with Linguine

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