Caramelized Scallops with Broccoli, Tomatoes and Linguine
Gather your family and friends around a big bowl of Caramelized Scallops, Broccoli, Tomatoes, and Linguine. It's a fun, festive feast that's fit for a king (and queen)!
Servings: 6 servings
Calories: 481kcal
Equipment
- microplane for grating cheese (optional)
- colander optional
- paper towels
- garlic press optional
Ingredients
- 1 pound linguine cooked according to package directions, drained and kept warm
- 4 cups fresh broccoli florets
- 1 pound medium sea scallops thawed (if frozen) and thoroughly dried with paper towels
- Salt and pepper to season scallops
- 2 tablespoons light-colored oil I used walnut but canola works well also
- 4 tablespoons butter divided
- 1 tablespoon fresh lemon juice
- ½ cup white wine
- pinch red pepper flakes if desired
- 1 teaspoon ground ginger divided
- 2 cloves garlic minced
- ½ cup grape tomatoes halved
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- Parmesan cheese to finish if desired
Instructions
- -Cook the linguine according to package directions, drain it, and keep it warm.
- -Meanwhile, place the broccoli florets in a microwave-safe bowl. Microwave the florets for 3 minutes, to slightly soften. Remove and set aside.
- -Season the scallops with salt and pepper. Brown the dried and seasoned scallops in the oil and 2 tablespoons of butter over medium/high heat on both sides in a large skillet. Remove the browned scallops to a plate and keep warm.
- -Add the lemon juice, white wine, red pepper flakes, ginger, garlic, and the remaining 2 tablespoons of butter in the same skillet. Reduce the heat to low and scrape up the browned bits from the bottom of the skillet to deglaze the pan. Simmer on low for 2 minutes. Pour the sauce into the pot with the cooked linguine. Stir well to combine.
- -Add the partially cooked broccoli into the skillet and cook over medium heat for 3 minutes. Add the broccoli, browned scallops, and halved tomatoes into the pot with the linguine and sauce. Season with ¾ teaspoon salt and ¼ teaspoon pepper.
- -Pour the linguine and scallops into a large platter or bowl and garnish with Parmesan cheese (if desired). Serve immediately and enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Leftovers may be frozen. Store in an airtight freezer container or bag and freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 481kcal | Carbohydrates: 64g | Protein: 21g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 673mg | Potassium: 544mg | Fiber: 4g | Sugar: 3g | Vitamin A: 614IU | Vitamin C: 55mg | Calcium: 56mg | Iron: 2mg
