Seared Scallops and Linguini Aglio e Olio with Arugula
Pan seared scallops with pasta and garlic
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.
Nutrition
Calories: 1013.3kcalCarbohydrates: 1.9gProtein: 0.5gFat: 113.8gSaturated Fat: 18.5gTrans Fat: 0.2gCholesterol: 15.1mgSodium: 55mgPotassium: 61.1mgFiber: 0.5gSugar: 0.1gVitamin A: 238.9IUVitamin C: 0.5mgCalcium: 25.8mgIron: 1.2mg
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