Seared Scallops With Fresh Linguine And Romano Cheese Recipes

SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE

Steps:

• Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
• Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
• Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
• Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
• Divide the pasta between 2 serving plates and top with reserved scallops.
• For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
• And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.

SEARED SCALLOPS WITH FRESH LINGUINE AND ROMANO CHEESE

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water. Combined pasta, reserved pasta water, 1/4 cup cheese, 1 tablespoon oil, chopped basil, and pepper in a large bowl; toss well.
• Heat remaining 1 tablespoon oil in a large cast-iron skillet over high heat. Sprinkle salt evenly over scallops; add scallops to pan. Cook 1 minute on each side or until golden.
• Place 1 cup pasta mixture on each of 4 plates; top each serving with about 3 scallops and 1 1/2 teaspoons remaining cheese. Serve with lemon wedges.