Seared Scallops with Linguine, Asparagus and Buttered Breadcrumbs
Sweet Caramelized Seared Scallops are what dreams are made of. Especially when served with linguine, asparagus and tossed with buttered breadcrumbs!
Servings: 6 servings
Calories: 306kcal
Equipment
- pasta pot optional
- citrus juicer optional
- microplane for zesting the lemon
Ingredients
- ½ pound scallops thawed (if frozen) and dried with paper towels. Season the scallops with salt and pepper to taste.
- 1 pound dried linguine
- ½ pound fresh asparagus cut into 2" pieces
- 1½ teaspoons kosher salt divided
- ¾ teaspoon black pepper divided
- 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
Instructions
- 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 large serving bowl and cover to keep warm. Set aside.
- Wipe out the skillet with damp paper towels.
- 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.
- Wipe out the skillet with damp paper towels.
- Heat the canola oil in the skillet over high heat. Add the scallops and cook until golden (2-3 minutes) before turning.Turn the scallops and caramelize on the other side until golden brown. Remove the scallops from the pan and keep warm.
- Deglaze the skillet with chicken broth and lemon juice, making sure to scrape up all the browned bits from the bottom of the pan.
- Pour the sauce over the cooked pasta and asparagus. Stir in most of the buttered breadcrumbs.
- Plate the pasta and top with the caramelized scallops and the remaining breadcrumbs.
- Serve hot and enjoy!
Video
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Leftover pasta and asparagus may be frozen (I don't recommend freezing the scallops due to texture change upon thawing). Store the pasta and asparagus in an airtight freezer container. Label and date. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 33g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 401mg | Fiber: 3g | Sugar: 2g
