Scallops are so 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 wet-packed, and they do not lose volume during the cooking process!
Prepare the linguine by boiling in salted water to al dente. Rinse the scallops and tear off the foot attached to the side.
Place on paper towel and pat dry. Sprinkle with kosher salt and black pepper.
Heat a cast iron, or non-stick skillet to medium-high. Add the butter and allow to melt and bubble. Place scallops in pan. Do not overcrowd the pan. If you do the scallops will “cook” instead of sear. Allow to sear to a golden brown on both sides. Once you place scallops in pan, do NOT touch. Allow them to sear for at least two minutes. Using a cast iron pan is key to get the perfect sear!
Once the scallops have seared nicely, remove from pan and reserve on a plate. 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. Top with seared scallops and a touch more of cheese! ENJOY this fabulous recipe for Linguine with Seared Scallops. You may also want to try a version of this recipe with Asparagus.