Linguine With Scallops
Scallops are quickly sauteed in butter, olive oil, and garlic, then served over linguine pasta. It's a simple, delicious recipe.
- Serves: 4 persons
- ¾pound scallops
- 5tablespoons olive oil, divided
- Optional: 4 tablespoons butter
- 1tablespoon garlic, minced
- Salt, to taste
- Ground black pepper, to taste
- ¼cup toasted plain bread crumbs
- ½cup minced fresh parsley leaves
- 1pound linguine or spaghetti
Step 1Gather the ingredients.
Step 2Bring a large pot of water to a boil. If you are using sea scallops, cut them into 1/4- to 1/2-inch chunks; cut bay scallops in half; leave calicos whole.
Step 3Combine the 4 tablespoons olive oil with the butter, if you are using it, and the garlic in a small saucepan over low heat. Cook until the garlic turns pale tan, stirring occasionally. Raise the heat to medium-high; add the scallops, salt, and pepper; and cook just until the surface of the scallops turns opaque in about 2 minutes. Add the bread crumbs and half the parsley and turn off the heat.
Step 4Salt the boiling water and cook the linguine until it is tender but firm. When it is just about done, reheat the scallops over medium heat. Drain the pasta, reserving some of the cooking liquid if you omitted the butter. Toss the pasta with the sauce and the remaining olive oil, add a little pasta-cooking water if necessary and top with the remaining parsley.