Seared Scallops with Linguini Aglio e Olio
The chef hated making Seared Scallops. I was seventeen and working after school in an Italian restaurant. The chef didn’t like it when an order for seared scallops came in. Even though it was quick to put together he couldn’t do anything else while he was getting the scallops done. They cook real fast and need to be watched pretty carefully while they are cooking.
I did the appetizers and desserts. From where I worked I could watch the chef and his sous chef put all of the orders together. And yeah, the seared scallop orders kinda stopped the show while they were getting done.
There was a real pretty waitress that worked there, well, never mind.
It is a real quick and real easy dish but you can’t go and empty the washing machine while they are on the stove. You could tend to another skillet on the stove but even getting something out of the fridge while the scallops are getting seared needs to be done real fast. Scallops can quickly overcook and lose that nice texture if cooked too much.
When shopping for them always try to get the big wild caught ones. Not the farm raised ones. We get the big bags of frozen wild caught ones at costco. And, we always have some in our freezer ready to go.
It’s easy to do your Seared Scallops and Linguini Aglio e Olio with Arugula. Here’s how.
Whatever else you want to serve up with your seared scallops have it either already done or very very close to done and easy to finish up as the scallops are cooking.
Like tonight I thawed out the frozen scallops in a bowl of water. As they were thawing out I chopped up the garlic and put a pot of water on for the linguine. Two skillets, one for the aglio e olio at medium low and one for the scallops at medium high.
Put the linguini into it’s pot. Get everything you need cooked and just about ready to serve when you start the scallops. Set the aglio e olio skillet at medium low and swirl in the extra virgin olive oil. Add the garlic and spread it out. When the linguini is cooked a little more firmly than al dente add it to the skillet. Add a couple of tablespoons (roughly) of the pasta water. Turn it over and get it mixed with the garlic and oil. Turn it often as it finishes cooking. Have the arugula standing by. You will add the arugula when you turn over the scallops to sear their second side.
Add the olive oil and the butter to the scallop skillet. Thoroughly pat dry the scallops with paper towels. Lightly season both sides with black pepper and garlic powder. I always add a little dill weed. But that’s up to you. When the butter has stopped sizzling carefully lay the scallops out in their skillet. Don’t let them be touching each other. In about a minute and a half or when they start to show some brown spots on the cooked side turn them over and add the arugula to the linguini pan. It’s going to wilt fast so turn it over a couple of times.
The scallops should be cooked on the other side now. Some cooks like to get them really browned to the point that they are brown for about a quarter of an inch up each side. After trying it we like them not quite dark brown. Just starting to show some color.
Serve up and enjoy your Seared Scallops with Linguini Aglio e Olio.
A chilled bottle of nice dry white wine like pinot grigio or chablis goes along real nice. And, don’t forget some of Poppop’s easy homemade bread
Seared Scallops and Linguini Aglio e Olio with Arugula
Ingredients
- 8-10 large scallops
- 1 cup extra virgin olive oil devided
- 1 tbs butter
- 1/3 pound string pasta spaghetti or linguini or fettuccini
- 2 tbsp chopped garlic
- 1 large handfull fresh arugula or spinach
- 2 pinches garlic powder
- 2 pinches ground black pepper
- 2 pinches dried dill weed optional
Instructions
- Whatever else you want to serve up with your seared scallops have it either already done or very very close to done and easy to finish up as the scallops are cooking.Like tonight I thawed out the frozen scallops in a bowl of water. As they were thawing out I chopped up the garlic and put a pot of water on for the linguine. Two skillets, one for the aglio e olio at medium low and one for the scallops at medium high.
- Put the linguini into it's pot. Get everything you need cooked and just about ready to serve when you start the scallops. Set the aglio e olio skillet at medium low and swirl in the extra virgin olive oil. Add the garlic and spread it out. When the linguini is cooked a little more firmly than al dente add it to the skillet. Add a couple of tablespoons (roughly) of the pasta water. Turn it over and get it mixed with the garlic and oil. Turn it often as it finishes cooking. Have the arugula standing by. You will add the arugula when you turn over the scallops to sear their second side.
- Add the olive oil and the butter to the scallop skillet. Thoroughly pat dry the scallops with paper towels. Lightly season both sides with black pepper and garlic powder. I always add a little dill weed. But that's unto you. When the butter has stopped sizzling carefully lay the scallops out in their skillet. Don't let them be touching each other. In about a minute and a half or when they start to show some brown spots on the cooked side turn them over and add the arugula to the linguini pan. It's going to wilt fast so turn it over a couple of times.
- The scallops should be cooked on the other side now. Some cooks like to get them really browned to the point that they are brown for about a quarter of an inch up each side. After trying it we like them not quite dark brown. Just starting to show some color.Serve up and enjoy your Seared Scallops with Linguini Aglio e Olio.
Thank You Jacki!! AND they are super easy to make!
YUM! So tasty!!