Scalloped

A sweet boy I know delivered fresh Alaskan scallops to my door & I was thrilled because I have wanted to try this scallop linguine recipe for a while now. 

In my opinion, you really don’t have to do much to scallops since they are pretty rich & delicious on their own- which is why I felt that the below recipe seemed perfect (and it was).

The combination of texture & flavors within this dish were right on. The only thing I would do differently next time (if I were in the mood for something a tad heartier) is add ¾ cup browned pancetta to the mix.

Linguine with Scallops

Serves 4

½ cup panko bread crumbs

1 teaspoon finely grated lemon zest

2 Tablespoons olive oil

12 ounces linguine (3/4 box)

1 cup frozen peas

16 sea scallops (about 1/12 pounds), patted dry

4 Tablespoons unsalted butter

2 Tablespoons chopped fresh tarragon

2 Tablespoons Kosher salt & pepper to taste

Heat oven to 350F.  On a rimmed baking sheet, toss the bread crumbs with lemon zest and 1 tablespoon of the oil and ¼ teaspoon each salt & pepper.  Bake, tossing once, until golden, 6 to 8 minutes; let cool.

Meanwhile, cook the linguine according to the package directions, adding the peas during the last minute of cooking.  Reserve ½ cup of the cooking water & drain the pasta; reserve the pot.

Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium- high heat.  Season the scallops with ½ teaspoon each salt & pepper and cook until golden brown on one side, 3 to 4 minutes.  Turn and cook until opaque throughout, 1 to 2 minutes more.

Wipe out the pasta pot and cook the butter over medium- high heat, stirring constantly, until golden, 3 to 4 minutes.  Add the pasta and peas; scallops, tarragon, ½ teaspoon salt, and ¼ cup of reserved cooking water and toss to coat (add more cooking water if the pasts seems dry).  Serve sprinkled with the toasted bread crumbs.

Enjoy!

*Real Simple Magazine September 2011