LINGUINE WITH SEARED SCALLOPS AND ASPARAGUS

This recipe for Linguine with Seared Scallops and Asparagus was one of those throw together meals for me to see if it would work…it worked perfectly! In the time it takes to cook the pasta…dinner is done!

Grab super fresh, U10 dry-packed scallops. Plan on two to three scallops per person…these scallops are a generous size. If you are using U10-20…add one or two more per person. Do NOT buy scallops that are not dry packed. Dry-packed scallops will hardly lose any volume during the searing process…the wet-packed will lose at least 30% of their volume.

Start boiling a large pot of water for your pasta…do NOT forget to salt the water! Rinse your scallops and remove the foot (the side muscle). Lay scallops on paper towel to dry. Blot to dry well. Season both sides with kosher salt and pepper.

Heat the olive oil in a pan on medium to medium-high, add your asparagus. Season with salt and pepper. Cook for just about three to four minutes…you are only trying to soften the asparagus a little…you still want that crunch. Add one tablespoon of butter.

Add in your garlic and cook for an additional minute. Pour in your heavy whipping cream and cook for an additional two minutes…just enough to thicken slightly.

Add in the lemon zest.

Transfer finished pasta (al dente) directly to the pan…you want a bit of the pasta water to incorporate into the sauce. Coat pasta and keep on the lowest temperature setting as you prepare the scallops.

Melt three tablespoons of butter in a cast iron pan. As soon as the butter starts to sizzle, add in the scallops. I used a very large cast iron pan, so I was able to cook all ten scallops at the same time…if you are using a smaller one, you may want to sear in batches…adding too many at a time may not allow the scallops to sear properly.

Once you place the scallops in the pan…do NOT touch…allow them to sear perfectly on one side before you turn. They will only take a few minutes per side to get this amazing sear!

Place the pasta in a serving bowl, or keep in the pan…top with the seared scallops…add another touch of lemon zest and serve. ENJOY this fabulous and healthy Linguine with Seared Scallops and Asparagus!

Love scallops? Check out this recipe for Creamy Garlic Scallops.

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

FOLLOW ME!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!