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Seared Scallop Linguini
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Recipe - Coal Harbor
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Seared Scallop Linguini
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Ingredients
2 oz Western Family Linguini
6-8 large scallops
1 tbsp butter
1 tbsp oil
Zest and juice from 1 lemon
5 tbsp Mascarpone
6 fresh basil leaves
15 grams toasted pine nuts
Salt and pepper to taste
8 cherry tomatoes
Directions

Boil a pot of well salted water on the stove – (seriously it should taste like ocean water)

Quarter your tomatoes

Zest and juice your lemon

Chiffonade (rough chop) your basil

When your water is at a rolling boil, stir and place your linguini in the water, continue to stir to avoid clumping pasta.

(quick aside – if you enjoy garlic as much as I do and you are in a long term relationship, add some minced garlic to your pasta water for some fun infused flavor)

While your pasta boils, place a pan on medium high heat with a mixture of the butter and oil

Season your scallops generously with salt and pepper

When the pan is hot, place your scallops in the pan and cook for approx. 1.5 minutes per side.

Your pasta should take about 10 minutes to cook so plan for both to be done pretty close together.

Place your mascarpone, lemon zest, lemon juice and ¾ of your basil in a mixing bowl and give it a quick mix.

When your pasta is done place about 5 tbsp of the pasta water in the mixing bowl with the rest of your ingredients

Toss your noodles in the bowl with your sauce, add cherry tomatoes and toasted pine nuts

Place your linguini in your pasta bowl,  swirling the pasta to gain height

Place your scallops in the bowl, top with the remaining basil and enjoy!

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Prep Time
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Servings
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Shop Ingredients

Makes 0 servings
2 oz Western Family Linguini
an image
Western Family Western Family - Linguine Pasta, 500 Gram
$2.99$0.60/100g
6-8 large scallops
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Western Family Western Family - Frozen Scallops - Large, 340 Gram
$20.99$6.17/100g
1 tbsp butter
an image
Western Family Western Family - Unsalted Butter, 454 Gram
$4.99$1.10/100g
1 tbsp oil
an image
Western Family Western Family - Pure Canola Oil, 946 Millilitre
$4.79$0.51/100ml
Zest and juice from 1 lemon
an image
Lemons Lemons - Large Fresh, Each, 1 Each
$0.99
5 tbsp Mascarpone
an image
Tre Stelle Tre Stelle - Mascarpone Cheese, 275 Gram
$9.99$3.63/100g
6 fresh basil leaves
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Western Family Western Family - Fresh Sweet Basil, 84 Gram
$5.69$6.77/100g
15 grams toasted pine nuts
Not Available
Salt and pepper to taste
an image
Cape Herb & Spice Cape Herb & Spice - Himalayan Pink Salt With Grinder, 390 Gram
$11.49$2.95/100g
8 cherry tomatoes
an image
Cherry Tomatoes Cherry Tomatoes - Red on the Vine, Fresh, 284 Gram
$3.99$1.40/100g

Directions

Boil a pot of well salted water on the stove – (seriously it should taste like ocean water)

Quarter your tomatoes

Zest and juice your lemon

Chiffonade (rough chop) your basil

When your water is at a rolling boil, stir and place your linguini in the water, continue to stir to avoid clumping pasta.

(quick aside – if you enjoy garlic as much as I do and you are in a long term relationship, add some minced garlic to your pasta water for some fun infused flavor)

While your pasta boils, place a pan on medium high heat with a mixture of the butter and oil

Season your scallops generously with salt and pepper

When the pan is hot, place your scallops in the pan and cook for approx. 1.5 minutes per side.

Your pasta should take about 10 minutes to cook so plan for both to be done pretty close together.

Place your mascarpone, lemon zest, lemon juice and ¾ of your basil in a mixing bowl and give it a quick mix.

When your pasta is done place about 5 tbsp of the pasta water in the mixing bowl with the rest of your ingredients

Toss your noodles in the bowl with your sauce, add cherry tomatoes and toasted pine nuts

Place your linguini in your pasta bowl,  swirling the pasta to gain height

Place your scallops in the bowl, top with the remaining basil and enjoy!