These seared scallops linguine are a clear favourite recipe of ours for special occasions. They do not take much time to prepare, 15 minutes maximum, but they are utterly delicious because of taste associations, the premium ingredients that are scallops and the freshness of spring onions.
Once you will have cooked those, you will be looking for a special occasion to cook them again!
Seared scallops linguine cooked with spring onions and garlic butter
Serves: 4 – Preparation time: 5 minutes – Cooking time: 10 minutes – Total time: 15 minutes
- 300 grams dried linguine
- 75g quality butter
- 1 bunch spring onions, trimmed and thinly sliced
- 2-3 garlic cloves, peeled and roughly chopped (not too thin to avoid burning)
- 400g raw scallops, or fully defrosted
- Flour, only for dusting
- ½ tsp dried chilli flakes (optional)
- Fresh flat-leaf parsley, finely chopped (optional)
- Bring a large pan of water to the boil. Add the linguine and set them to cook al dente (check your pasta packaging if necessary)
- Meanwhile, melt the butter in a medium frying pan; add the sliced spring onions and chopped garlic and sauté for about 2 minutes. You don’t want to cook it too much, garlic burns easily. Remove the spring onions and garlic from the pan and reserve.
- Dust the scallops with flour.
- Using the same frying pan fry the scallops on each side for 1 to 2 minutes (depending on how thick they are and how cooked you want them) until golden brown and piping hot on the outside. Remove from the pan and reserve.
- Drain the linguine then tip them in the frying pan, combine with the spring onions and garlic mix and buttery juice. Serve the linguine on the plates, top with the scallops and sprinkle with chili
PS: When I can I buy fresh scallops but defrosted ones will do great.