Seared Scallops with Fresh Linguine and Romano Cheese

Name: Seared Scallops with Fresh Linguine and Romano Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 2 Tbsps chopped fresh basil; 4 lemon wedges; 255 grams package refrigerated linguine; 2 Tbsps olive oil, divided; 59 milliliters (about 1 1/2 ounces) finely grated fresh Romano cheese, divided; 0 teaspoons salt; 680 grams sea scallops

One serving contains 355 calories, 12g of protein, and 10g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have pepper, basil, sea scallops, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cook pasta according to package directions, omitting salt and fat.

Ingredients you will need

Pasta

Salt

Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water.

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Water

Pasta

Equipment you will use

Colander

Bowl

Combine pasta, reserved 2 tablespoons pasta water, 1/4 cup cheese, 1 tablespoon oil, chopped basil, and pepper in a large bowl; toss well.

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Water

Cheese

Pepper

Basil

Pasta

Cooking Oil

Equipment you will use

Bowl

Heat remaining 1 tablespoon oil in a large cast-iron skillet over high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Sprinkle salt evenly over scallops; add scallops to pan. Cook 1 minute on each side or until golden.

Ingredients you will need

Scallops

Salt

Equipment you will use

Frying Pan

Place 1 cup pasta mixture on each of 4 plates; top each serving with about 3 scallops and 1 1/2 teaspoons remaining cheese.

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Scallops

Cheese

Pasta

Serve with lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Colander

Bowl

Frying Pan

Ingredients

Servings:

1teaspoons

black pepper 2Tbsps

chopped fresh basil 4

lemon wedges 255grams

package refrigerated linguine 2Tbsps

olive oil, divided 59milliliters

(about 1 1/2 ounces) finely grated fresh Romano cheese, divided 0teaspoons

salt 680grams

sea scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.