Sweet Caramelized Seared Scallops are what dreams are made of. Especially when served with linguine, asparagus, and tossed with buttered breadcrumbs! *sigh*
This dish of caramelized seared scallops comes together quickly and with only a small handful of ingredients including one of my all time favorite spring veggie…ASPARAGUS!
The key to getting deeply caramelized seared scallops is in making sure the scallops are completely dry before adding them to the saute pan. Paper towels work wonderfully well for drying scallops.
After the scallops have been added to the hot pan season them with salt and pepper. Allow them to cook for at least 3 minutes (over medium/high heat) before trying to flip them. If you get antsy (as I always do) and want to flip them too early, the scallops will notify you that you’re “jumping the gun” by not releasing themselves easily from the bottom of the pan. It’s like they’re holding on to the pan saying “NO! We’re not ready!” “Come back in a little while.”
I still sometimes struggle with being too anxious for the flip. It has always been a problem of mine, and I admit it. However, I find if I have other things to do during the caramelization process (a quick game on my phone, a partial episode on Netflix, checking in on my emails…you get the gist), I’m much better off than starring into the pan, waiting for the flip. But, a word of CAUTION…set a TIMER if you do decide to step away for a few minutes. Because, as we all know, phone games, Netflix and anything else related to technology can be a virtual time warp, and it only takes a few minutes to go from beautifully caramelized to burnt, charred, and nasty!
This recipe came about because I was trying to figure out a way to use a half a bag of frozen scallops that I’d had in my freezer. Since I’m a sucker for springtime asparagus, it seemed only fitting to add to the linguine I already had in in the cabinet. And, with a wink and a nod to my grandma and dad, from the recipe I posted several years ago for Grandma’s Springtime Asparagus with Seasoned Breadcrumbs, the addition of the buttered breadcrumbs just seemed fitting.
The following Amazon.com items are some suggested products I’ve chosen that will aid you in the making (and serving) of this recipe for Caramelized Seared Scallops with Linguine, Asparagus and Buttered Breadcrumbs, if needed. By clicking on the item, you’ll be taken directly to Amazon.com if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase a product through Amazon.
- 1/2 pound scallops thawed (if frozen) and dried with paper towel. Season the scallops with salt and pepper.
- 1 pound dried linguine
- ½ pound fresh asparagus cut into 2" pieces
- ½ teaspoon black pepper
- 2½ tablespoons butter divided
- 2½ tablespoons olive oil divided
- ½ cup breadcrumbs
- pinch red pepper flakes more if desired
- ½ tablespoon fresh lemon zest
- 1 cup chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon canola oil
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Cook the linguine in boiling salted water for 8-9 minutes. Add the asparagus pieces in with the pasta and cook for an additional 3 minutes. Drain. Stir in 1½ tablespoons butter, 1½ tablespoons olive oil and black pepper. Remove to a bowl, cover to keep warm.
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Wipe out the skillet with paper towels.
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Melt 1 tablespoons butter over medium heat. Stir in the breadcrumbs, red pepper flakes, lemon zest, and the remaining 1 tablespoons olive oil. Continue to stir the breadcrumbs until they become golden in color. Remove the breadcrumbs to a bowl. Set aside.
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Wipe out the skillet with paper towels.
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Heat the canola oil to the skillet over medium/high heat. Add the scallops and cook until golden (2-3 minutes) before flipping. Flip the scallops and caramelize on the other side until golden brown. Remove the scallops from the pan and keep warm.
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Deglaze the skillet (removing all the dark brown bits that are stuck to the bottom of the pan) with chicken broth and lemon juice. Make sure to scrape up all the browned bits from the bottom of the pan.
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Pour the sauce into the bowl with the cooked pasta and asparagus. Stir in most of the buttered breadcrumbs.
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Plate the pasta and top with the caramelized scallops and the remaining breadcrumbs.
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Serve hot and enjoy!
Tools and equipment:
1 large, high sided saute pan
1 large skillet
bowls
tongs
wooden spoon
chefs knife
cutting board
paper towels
strainer
Since I love asparagus, and hopefully you do too, I have a whole bunch of recipes on my blog that features my favorite springtime spear. Here are just a few to whet your appetite…
Low Calorie Egg White Omelet with Asparagus –
Couscous with Feta and Asparagus –
The following design is one of the most popular hand painted aprons I offer. If you’re interested in ordering one for yourself (or someone you know), please don’t hesitate to contact me. All of my hand painted aprons are machine washable and tumble dryable. I paint each apron with high quality fabric paint and then heat set them for durability and long wear.
The aprons I paint on are a comfortable 65/35 cotton poly blend. They’re manufactured by ChefWorks. Each apron has an adjustable neck strap, extra long ties, and two large front pockets. White and black are available. If there is ever anything I can paint for you, from fabrics or glassware items, please contact me or visit my shop. Custom orders are always welcome and I will happily paint and design from any photo, idea or description you send my way.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!
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I love everything about this pasta dish!
Mmmmm, I love everything in this dish! Looks wonderful!
What a fabulous recipe…those bread crumbs take it over the top
I adore scallops and don’t get to eat them as often as I want. This looks so good!
Yay for asparagus season! This looks divine!
I must set a timer or I will invariably flip too early, so I feel your pain. I’m loving the asparagus in this recipe!
I love the flavors here!
My goodness. What a STUNNING entree! I wish we’d eaten this tonight!
I love every flavor in this big plate of pasta!
So many of my favorite things here! I’m Asparagus and scallops are heavenly together.
Just look at the perfectly golden crust on those scallops! This is one I have to make.
What a tasty dinner – love these flavors 😀
I love everything in this dish! Looks amazing, and I definitely need to try it out
Thank you! I know you’ll enjoy it. Thanks for stopping by and for leaving your comment!
This looks incredible!!! So Spring-y and delish. I’m antsy too and always want to flip things too early (ie. scallops, pancakes, potstickers, etc.) 🙂
Now that is a delicious looking dish!
Looks wonderfully flavorful!
Wow! This is such a gorgeous meal!
What a beautiful special-occasion meal! I don’t splurge on scallops very often, but when I do, I want them to be the star of the dish… love the way you’ve paired them with light, fresh flavours.
I don’t normally either, Isabelle. However, sometimes I splurge for special occasions. Glad you like the recipe!
I will never say no to scallops! These look delish!
Thank you so much!
My hubby would lose it over this! Pinning!!
Thank for the pin. I appreciate it!
SUPER interesting, Renee! I am gonna have to try this one. It looks so great!
I’m certain you’ll enjoy it, Reta! Don’t skip the buttered breadcrumbs. They’re everything!!
Enjoy!
Renee