Seared Scallop LinguiniSeared Scallop Linguini
Seared Scallop Linguini
Seared Scallop Linguini
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Recipe - Coal Harbour
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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

Shop Ingredients

Makes 0 servings
2 oz Western Family Linguini
Western Family - Linguine Pasta
Western Family - Linguine Pasta, 500 Gram
$3.49$0.70/100g
6-8 large scallops
Western Family - Frozen Scallops - Large
Western Family - Frozen Scallops - Large, 340 Gram
$22.45$6.60/100g
1 tbsp butter
Western Family - Unsalted Butter
Western Family - Unsalted Butter, 454 Gram
$6.79$1.50/100g
1 tbsp oil
Western Family - Pure Canola Oil
Western Family - Pure Canola Oil, 946 Millilitre
$6.99$0.74/100ml
Zest and juice from 1 lemon
Lemons - Large Fresh, Each
Lemons - Large Fresh, Each, 1 Each
$0.79 was $1.29
5 tbsp Mascarpone
Tre Stelle - Mascarpone Cheese
Tre Stelle - Mascarpone Cheese, 275 Gram
$11.99$4.36/100g
6 fresh basil leaves
Western Family - Fresh Sweet Basil
Western Family - Fresh Sweet Basil, 84 Gram
$6.29$7.49/100g
15 grams toasted pine nuts
Not Available
Salt and pepper to taste
Cape Herb & Spice - Himalayan Pink Salt With Grinder
Cape Herb & Spice - Himalayan Pink Salt With Grinder, 390 Gram
$11.49$2.95/100g
8 cherry tomatoes
Red - Cherry Tomatoes - Fresh
Red - Cherry Tomatoes - Fresh, 284 Gram
$5.99$2.11/100g

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!