Best Seared Scallops and Pasta Recipe
Introduction
Are you looking for a delicious and impressive dish to serve at your next dinner party? Look no further than this pasta and scallops recipe. This elegant dish combines perfectly cooked scallops with al dente pasta, creating a mouthwatering combination of flavors and textures. Whether you’re a seasoned chef or just looking to expand your culinary skills, this recipe is sure to impress your guests. So put on your apron and let’s get cooking!
Ingredients
To create this delectable pasta and scallops dish, you’ll need the following ingredients:
- 8 ounces of linguine
- 12 large sea scallops
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 cup of cherry tomatoes, halved
- 1/2 cup of white wine
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- Freshly chopped parsley for garnish
Directions
Now that you have your ingredients ready, let’s dive into the step-by-step directions to make this delicious pasta and scallops dish:
- Cook the linguine according to the package instructions until it is al dente. Drain the pasta and set it aside.
Pat the scallops dry with a paper towel and season them generously with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops to the skillet, making sure they are not overcrowded. Cook the scallops for about 2-3 minutes per side or until they are golden brown. Remove the scallops from the skillet and set them aside.
In the same skillet, add the minced garlic and cook for about 1 minute until it becomes fragrant. Be careful not to burn the garlic.
Add the cherry tomatoes to the skillet and cook for an additional 2 minutes, until they start to soften.
Pour in the white wine and red pepper flakes, and let the mixture simmer for about 3-4 minutes until the alcohol evaporates and the sauce slightly reduces.
Return the scallops to the skillet and cook for another 2 minutes, allowing them to heat through.
Add the cooked linguine to the skillet and toss it with the sauce and scallops until everything is well-coated.
Season with additional salt and pepper to taste, if needed.
Serve the pasta and scallops immediately, garnished with freshly chopped parsley.
FAQ
Q: Can I use a different type of pasta for this recipe?
A: Absolutely! While linguine works wonderfully in this dish, you can easily swap it out for your favorite pasta variety, such as spaghetti or fettuccine. Just make sure to adjust the cooking time according to the package instructions.
Q: Can I substitute the scallops with another type of seafood?
A: Yes, you can substitute scallops with shrimp or even lobster if you prefer. Adjust the cooking time accordingly, as different types of seafood may require different cooking times.
Q: I don’t consume alcohol. Can I omit the white wine from the recipe?
A: Certainly! If you don’t consume alcohol or simply prefer not to use it in your cooking, you can omit the white wine from the recipe. You can replace it with an equal amount of seafood or vegetable broth for added flavor.
Q: Can I make this recipe in advance?
A: While the dish is best enjoyed immediately after cooking, you can prepare some of the steps in advance to save time. You can cook the pasta and store it separately, cook the scallops and refrigerate them, and make the sauce ahead of time. When ready to serve, simply heat everything up and combine the ingredients as directed.
Q: What can I serve with this pasta and scallops dish?
A: This dish is quite versatile and pairs well with a variety of side dishes. Some popular options include a garden salad, roasted vegetables, or garlic bread. Feel free to get creative and choose sides that you and your guests will enjoy.
Now that you have the recipe and all the necessary information, it’s time to head to the kitchen and start preparing this mouthwatering pasta and scallops dish. Your taste buds will thank you!
