In Good Taste Recipe: Linguine with Lemon and Scallops

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Linguine with Lemon and Scallops

Serves 4

The most time consuming part of this recipe is cooking the pasta- which shouldn’t take more than 10 minutes. That said, don’t save this recipe for a special occasion; serve it for any last minute weeknight dinner. All you need to do is pick up some cream and scallops, and go to the pantry for the pasta.

1 lb linguine

2 oz butter, separated (4 tablespoons)

1 shallot, minced

¼ teaspoon crushed red pepper flake

2 cups heavy cream

Grated zest and plus 1 tablespoon of juice from 1 lemon (divided use)

16 dry packed sea scallops

Salt and freshly ground black pepper

Minced parley, for garnish

Bring a large pot of salted water to a boil. Cook pasta according to the package directions.

While the pasta cooks, in a large sauté pan, heat 2 tablespoons of butter over medium heat until bubbling. Add the minced shallot and crushed red pepper flakes; cook, stirring regularly, until the shallot is golden and fragrant. Add the cream. Bring the liquid to a simmer; allow the mixture to reduce for 4 to 5 minutes. Stir in the lemon juice, stirring to incorporate. Reduce the heat while you prepare the scallops.

In a separate skillet, melt the remaining butter over medium heat. Pat the scallops dry with a paper towel and sprinkle with salt and pepper. Cook the scallops for 2 minutes per side (or until they are cooked through). Remove from pan and set aside (keeping warm, until pasta and sauce are ready).

Once you’ve drained the pasta well, add it to the pan with the sauce. Add the lemon zest as well, and toss to coat. Season to taste with salt and pepper. Divide the pasta among 4 pasta bowls or large plates and arrange 4 sea scallops on top of each. Garnish with fresh pepper and chopped parsley, if desired.

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