Linguine with Scallops
Ingredients
- 400 gLinguine (dry)
- 3 pcGarlic (finely minced)
- 100 mlDry white wine (for deglazing)
- 40 gUnsalted butter (cold, cubed)
- 0.5 pcFlat-leaf parsley (chopped)
- 1 pcCitrus limon (L.) Burm. f. (for zest and juice)
- 2 tbspExtra virgin olive oil
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 12 pcScallops (cleaned and dried)
Method
Plump scallops seared to a golden crust, served over linguine coated in a white wine and garlic reduction. The final lemon zest provides a brightness that cuts through the ocean's sweetness.
- 1
Drop the linguine into plenty of boiling salted water. Cook until al dente; they should still have a slight bite to them.
- 2
Finely mince the garlic and flat-leaf parsley. Zest the lemon. The scallops must be perfectly dry to achieve a good sear.
- 3
In a very hot pan with a drizzle of olive oil, place the scallops. Do not touch them for 2 minutes until a golden crust forms. Flip, cook for 1 minute, then set aside on a plate.
- 4
In the same pan, sauté the garlic without browning it. Deglaze with white wine, scraping up the browned bits. Let reduce by half until the liquid becomes syrupy.
- 5
Add cold butter and a ladle of pasta water to create an emulsion. Toss the pasta and parsley into the sauce, mixing until the sauce coats every strand. Place the scallops back on top and serve immediately.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan when searing the scallops, or they will steam in their own juices instead of browning.
- The pasta cooking water is full of starch; it's what gives the sauce its silky texture.
How long does this dish keep?
Consume immediately. Scallops lose their tender texture when reheated.
