(23 votes, average: 3.96 out of 5)Description
This scallop pasta makes a stunning dinner! Impress everyone around the table with this elegant recipe seasoned with lemon, garlic and herbs.
Ingredients
For the scallops
- 8 ounces linguine noodles or other long noodles (gluten-free or legume pasta if desired)
- 1 pound sea scallops, thawed if frozen
- Kosher salt
- 2 tablespoons neutral oil
For the sauce
- 4 tablespoons salted butter
- 2 tablespoons lemon juice, plus zest for serving
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh herbs (tarragon, thyme, parsley, etc)
- 1/2 cup milk
- 1 handful baby greens (spinach or kale)
- 1/4 teaspoon kosher salt, plus more to taste
- Fresh ground black pepper
Instructions
- Thaw the scallops, if frozen (see above).
- Cook the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.)
- Brine the scallops (10 minutes): Meanwhile, in a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes.
- Sear the scallops: Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt. Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in two batches. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes, until an even brown crust clearly forms on bottom.
- Flip scallops with tongs. Cook additional 2 to 3 minutes on the other side, until a crust just forms on bottom and the center of the scallop is almost opaque. Remove the scallops from the skillet to a plate.
- Make the sauce: Reduce the heat to medium. Add the butter, lemon juice, minced garlic and chopped herbs. Scrape the bottom of the pan with a spatula to release flavor from any browned bits stuck to the pan. Cook 1 minute until fragrant.
- Add the milk, pasta, kosher salt, and greens and cook until greens are wilted. Return the scallops to the pan and cook for a few seconds until just warm. Add lots of fresh ground black pepper. Taste and add additional salt if necessary. Serve with drizzle of olive oil and lemon zest.
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Scallop pasta