Seared Scallops with Linguini & Cream Sauce
Here's the thing - I'm not a huge fan of seafood and by seafood I mean anything that tastes remotely fishy; lobster, salmon, crab, you get the idea. That being said, I love sushi or a lightly seared Ahi Tuna - YUM. So, imagine my surprise last summer when I went out on a limb and tried scallops seared in a lemon butter sauce. Not fishy at all in fact, they were amazing!
I had forgotten about my new found love of scallops until I stumbled upon this seared scallop, pasta recipe. If you've followed my food journey at all, you know I'm all about finding a new pasta dish. This is the perfect blend of cream, parmesan - and with the scallops, it simply melts in your mouth.
- 2 cups heavy cream
- 1/2 cup unsalted butter (1 stick)
- 1 cup freshly grated Parmesan
- Kosher salt and freshly ground pepper
- Pinch of freshly grated nutmeg
- Kosher salt & ground pepper
- 12oz. dried linguini
- 1/3 cup frozen peas
- Grated zest of 1 lemon
- 1 Tbs. olive oil
- 1lb. sea scallops
- In a saucepan over medium-low heat, warm cream.
- In another saucepan over medium heat, melt butter.
- Once butter is melted, add to cream, stir in parmesan cheese and add salt, pepper and nutmeg.
- Bring sauce to simmer and cook gently until sauce slightly thickens, about 2 minutes. Remove from heat, being careful not to overcook or sauce will be too thick.
- Bring a large pot of generously salted water to a boil and cook linguine according to the package directions.
- Ladle 1 cup of pasta water to a heat-proof bowl and set aside.
- Drain pasta, rinsing under cold water, drain and set aside.
- Rinse out pasta pot and add cream sauce, heating gently.
- Add pasta and peas and toss, cooking until pasta is warmed. (If sauce seems too thick, add reserved pasta water, 1 tablespoon at a time)
- Stir in lemon zest and season with salt and pepper.
- In a large sauté pan over high heat, warm olive oil.
- Remove tab of muscle from scallops and generously salt and pepper.
- When pan is hot, sear scallops and just until rare, 2 - 3 minutes per side. Your scallops should be lightly browned on each side.
- Divide pasta among plates and top with scallops, serving immediately.
Pair with Ferrari Chardonnay & enjoy!
Photo by Jonathan Stiers ©2016 | Recipe from Williams-Sonoma