Linguine & Bay Scallops

A light refreshing pasta you’ll want to make again and again.

Serves 2

Ingredients

Ingredients:

Instructions:

To start, prep all the ingredients and have them ready to go. 

Season the bay scallops with salt and then dredge in the flour. This will help to remove the moisture from the scallops.

Next bring 6 quarts of water to a boil and generously season the water with salt. The water should taste slightly salty. 

(NOTE: If you do not season the pasta water the dish will not taste right and will feel like it’s missing something).

 

Drop in the pasta and cook for about 10 minutes or until al dente. Make sure to reserve 1 cup of pasta water just before the pasta is done as you want to let the water get nice and starchy. 

Now at the same time as the pasta cooks, using a 12 inch frying pan on medium heat, add the olive oil. Once the oil is hot add the scallops and cook for 1-2 minutes. Remove the scallops from the pan and set aside. 

(NOTE: since bay scallops are small they cook extremely fast. Be careful not to overcook the scallops).

 

Reduce the heat of the pan to medium/low then add a little bit more olive oil. Add in the shallots and season with a little salt and pepper. 

After about 2 minutes or once the shallots turn translucent, add in the garlic, red pepper flake, and lemon zest. Let that continue to cook for about 30 seconds or until you smell the garlic then add in the wine. Let the wine reduce for about 5 minutes or until it’s reduced by at least half then add in the lemon juice, parsley, basil, and seared scallops to the pan. 

Continue to cook for another minute then turn off the heat and gently melt the butter into the sauce. Now add in the cooked linguine and about 1/4 cup of the pasta water. 

Turn the heat back on to low, and continuously toss the pasta until the sauce is thickened from the starch in the pasta water and gripping the pasta nicely. If the pasta looks dry, add a little more pasta water. 

Serve the pasta on a large plate, garnish with a little more parsley and a lemon wedge.

 

Enjoy!

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