SCALLOP LINGUINE Nov 2 Written By Eleanor Debel PrintSCALLOP LINGUINEYield 4Prep time10 MinCook time15 MinTotal time25 MinIngredients8-10 large sea scallops, cleaned, rinsed and thoroughly dried 1lb linguine pasta ¼ cup green olives, roughly chopped 2 Tbsp capers, roughly chopped 4 garlic cloves, minced 3 Tbsp olive oil ¼ cup vegetable stock 4 Tbsp butter 2 Tbsp sun dried tomatoes, finely chopped1 lemon, juiced 2 Tbsp parsley or cilantro, finely chopped InstructionsCook the linguine in a large pot of boiling, salted water to al dente according to package instructions. Reserve 1 cup of pasta water, drain the pasta and toss in a little olive oil to keep it from sticking together while you make the sauce. Heat a large skillet over high heat and add the olive oil. Season the scallops liberally with salt and pepper then add to the hot oil spreading them out evenly in the pan. Sear on high heat for 2-3 minutes, then flip and sear from another 1-2 minutes just to finish cooking. Remove from the pan onto a plate and set aside. Return the pan to medium high heat, add the stock to the pan and using a wooden spoon or rubber spatula scrape up all the fond from the scallops (the browned bits that have stuck to the bottom of the pan). Once all the browned bottom is incorporated into the stock add the minced garlic and stir to combine. Cook for 1 minute just to soften the garlic then add in the butter, chopped olives and capers and chopped sundried tomatoes. Stir constantly until the butter has melted and the mixture is simmering, turn heat down to medium low and stir in the lemon juice and cooked pasta.Add pasta water ¼ cup at a time and toss the pasta until you have a glossy thickened pasta sauce and the linguine is nicely coated. Sprinkle with the chopped herbs, serve a portion of pasta topped with several scallops. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance seafoodpasta Eleanor Debel
SCALLOP LINGUINE Nov 2 Written By Eleanor Debel PrintSCALLOP LINGUINEYield 4Prep time10 MinCook time15 MinTotal time25 MinIngredients8-10 large sea scallops, cleaned, rinsed and thoroughly dried 1lb linguine pasta ¼ cup green olives, roughly chopped 2 Tbsp capers, roughly chopped 4 garlic cloves, minced 3 Tbsp olive oil ¼ cup vegetable stock 4 Tbsp butter 2 Tbsp sun dried tomatoes, finely chopped1 lemon, juiced 2 Tbsp parsley or cilantro, finely chopped InstructionsCook the linguine in a large pot of boiling, salted water to al dente according to package instructions. Reserve 1 cup of pasta water, drain the pasta and toss in a little olive oil to keep it from sticking together while you make the sauce. Heat a large skillet over high heat and add the olive oil. Season the scallops liberally with salt and pepper then add to the hot oil spreading them out evenly in the pan. Sear on high heat for 2-3 minutes, then flip and sear from another 1-2 minutes just to finish cooking. Remove from the pan onto a plate and set aside. Return the pan to medium high heat, add the stock to the pan and using a wooden spoon or rubber spatula scrape up all the fond from the scallops (the browned bits that have stuck to the bottom of the pan). Once all the browned bottom is incorporated into the stock add the minced garlic and stir to combine. Cook for 1 minute just to soften the garlic then add in the butter, chopped olives and capers and chopped sundried tomatoes. Stir constantly until the butter has melted and the mixture is simmering, turn heat down to medium low and stir in the lemon juice and cooked pasta.Add pasta water ¼ cup at a time and toss the pasta until you have a glossy thickened pasta sauce and the linguine is nicely coated. Sprinkle with the chopped herbs, serve a portion of pasta topped with several scallops. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance seafoodpasta Eleanor Debel
