Cookstr.com

Linguine with Scallops

Updated February 23, 2016
(1 Votes)

0 Comments

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.

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

4 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time10 min

Cooking Time - Text10

Cooking Methodpan-frying

CostModerate

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Equipmentgrill pan

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturesavory, umami

Type of Dishdry pasta

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
  • Large frying pan or ridged grill pan

Instructions

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

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.

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.

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

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.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

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

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password