Scallop Pasta

Sear the scallops first, pull them out, build the sauce in the same pan. The browned bits left behind are the point.

Ingredients

• 1 lb sea scallops, dry packed
• 8 oz linguine or spaghetti
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Juice of 1/2 lemon
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley

Preparation

1. Cook the pasta. Reserve 1/2 cup pasta water, then drain.
2. Dry and season the scallops. Pat dry, salt and pepper.
3. Heat the pan. Olive oil in a large skillet over medium-high.
4. Sear. Single layer, 2–3 minutes per side, until golden and cooked through. Remove and set aside.
5. Same pan. Melt the butter, add garlic, sauté 30 seconds.
6. Cream. Pour in and simmer 2–3 minutes.
7. Finish the sauce. Stir in Parmesan, lemon juice, salt and pepper.
8. Toss. Add pasta and reserved water as needed to loosen. Toss everything together.
9. Plate. Top with the scallops and parsley. Serve immediately.

Serving

Serves 2–3. Nothing else needed.

Pro tips

• Scallops go on top, not stirred through. Tossing them in the sauce softens the crust you just worked for.
• Don't wipe the pan between steps. Those browned bits are the sauce.
• The lemon goes in at the end. Add it to simmering cream and it can split.
• Time the pasta so it's draining as the scallops come out. This dish waits for nobody.