Linguine with Scallops

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 580
• Protein: 17 g
• Carbs: 88 g
• Fat: 18 g

Ingredients

• 400 g Linguine ( dry )
• 3 piece Garlic ( finely minced )
• 100 ml Dry white wine ( for deglazing )
• 40 g Minimum butter sweet ( cold, cubed )
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 piece Citrus limon (L.) Burm. f. ( for zest and juice )
• 2 tbsp Extra virgin olive oil
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 12 piece Scallops ( cleaned and dried )

Instructions

1. Starting the pasta

   Drop the linguine into plenty of boiling salted water. Cook until al dente; they should still have a slight bite to them.

2. Aromatic prep

   Finely mince the garlic and flat-leaf parsley. Zest the lemon. The scallops must be perfectly dry to achieve a good sear.

3. Searing the scallops

   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. Creating the pan sauce

   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. Emulsifying and plating

   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.

Chef's tips

• 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.

Storage

Consume immediately. Scallops lose their tender texture when reheated.