← Back to Search Results
pan-frying Italian
Linguine with Scallops

Photo by:
Comments: 1
 

Recipe

Succulent scallops with a hint of chile and lime make this a perfect pasta dish for lunch, dinner, or entertaining. Good with crusty bread and a side salad of arugula with shavings of Parmesan.

Yield: 4 servings
Prep time: 10 Mins
Cooking time: 10 Mins

Ingredients

  • 1 lb (450g) dried linguine
  • 2 limes
  • 1/3 cup olive oil, plus extra for brushing
  • Salt and freshly ground black pepper
  • 1 fresh hot red chile, seeds removed, and finely chopped
  • 12 large sea scallops
  • 3 tbsp chopped cilantro

Special Equipment:

  • Large frying pan or ridged grill pan

Directions

1. Cook the linguine in boiling, salted water according to package directions, or until al dente. Drain and keep warm.

2. While the pasta is cooking, grate the zest and squeeze the juice from 1 of the limes. Whisk the lime juice and olive oil together in a small bowl. Stir in the chile, and half of the cilantro. Season with salt and pepper. Toss the lime mixture with the linguine.

3. Heat a large, heavy frying pan, or ridged grill pan over high heat. Brush the scallops with olive oil, and season with salt and pepper. Add to the pan, and sear the scallops for 3 minutes, turning once.

4. Divide the linguine between 4 serving plates and arrange the scallops on top. Cut the remaining lime into wedges. Serve immediately, with lime wedges.

Notes

The dressing in step 2 can be made an hour ahead.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

617kcal (31%)
371mg (15%)
85g
4g
20g (31%)
0g
3g (14%)
13g
3g
15mg (5%)
3g
22g
85mg
402mg
11mcg RAE (0%)
2mg (3%)
35mg (4%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • TonySG

    09.27.11 Flag comment

    What do you do with the 2nd half of the cilantro and the lime zest?

 

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
mexican-everyday Mexican Everyday
by Rick Bayless
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
nigella-express Nigella Express
by Nigella Lawson
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
in-the-kitchen-with-david In the Kitchen with David
by David Venable
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?