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pan-frying Italian
Linguine with Scallops

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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%)
 

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  • Tony Gilbert

    09.27.11 Flag comment

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

 

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