- 12 sea scallops
- Sea salt and freshly black pepper
- 1 tablespoon olive oil
- 1 tabelspoon butter
- 1 cup chopped tomato
- 3 tablespoons fresh basil, chopped
- 2 cloves minced garlic
- Juice of one large lemon
- 1/4 cup white wine
- 1/2 pound cooked linguini
I hope you have enjoyed the FN Dish’s Comfort Foods Feast this year as much as I have! This week bloggers like me were asked to share our last favorite comfort food recipe for the season. This week’s recipes feature the quintessential ingredient found in many comfort food recipes — pasta!
With fresh sea scallops in the refrigerator calling my name, I knew exactly what I was going to make. I love scallops (particularly sea scallops) and I also love recipes that take only 15 mintues to make. Yes siree –15 minutes!
This scallop and linguini recipe is not only easy to make, but super quick and delicious!
When making this dish be sure to remember these tips:
- Have all of your ingredients prepped because this recipe cooks up in no time!
- Whenever making pasta, be sure to generously salt your water.
- Be sure to cook your pasta al dente.
- To achieve a good sear, dry the scallops. This can be applied to all protein.
- Cook scallops over a high heat.
- Please, please leave the scallops in the pan for two minutes and be sure not to touch them before that. They didn’t do anything to you! : )
- Never overcook your scallops – two minutes only on each side
- Never use a cooking wine. It contains a high sodium content. Always cook with a wine you would enjoy drinking.
That’s it! All you need to do now is make your dish!
Salt and pepper your scallops. I like to use sea salt and freshly black pepper.
Place olive oil and butter in a hot pan. Place your scallops in your pan (and I repeat) : ) resist touching for two minutes. A hot pan will give your scallops a beautiful and delicious sear/crust. After two minutes, turn your scallops and repeat on the other side.
Remove your seared scallops onto a plate.
Add your chopped tomato, chopped basil, garlic, fresh lemon juice, and white wine. Cook for two minutes, scrapping the bottom of your pan. That’s where all the flavor is!
Pour your sauce over the linguini and toss. Adorn with your seared sea scallops and garnish with fresh basil and a pretty slice of lemon. Enjoy!
Here are more comforting pasta dishes for you try!
The Cultural Dish: Pasta Carbonara
The Sensitive Epicure: Individual Goat Cheese Mac & Cheese (Gluten-Free, Lactose-Free)
Feed Me Phoebe: Green Eggs and Ham: Pasta Carbonara With Zucchini and Crispy Prosciutto
Red or Green?: Spicy Italian Sausage and Peppers Pasta
Napa Farmhouse 1885: Pasta With Apple-Sage Sausage, White Beans and Greens
Jeanette’s Healthy Living: A Healthier Crock-Pot Meat Lovers Pasta Sauce
Dishin & Dishes: Skillet Gnocchi
The Heritage Cook: Macaroni and Cheese for Everyone
Devour: Low-Key Lasagna
Virtually Homemade: Gluten-Free Macaroni and Cheese With Crispy Bacon
Big Girls, Small Kitchen: Swiss Chard Lasagna
And Love It Too: Baked Spaghetti With Zucchini Noodles
FN Dish: The Most Satisfying Pasta Dishes