One change was he added garlic, because it screams for garlic. He subbed Parmesan for Roman because that is what we had. He used 1 pound of scallops (not the big kind but they weren't tiny either, so I don't know which). We only had 3 servings because we used dried pasta and less scallops.
We had with salad. Would have again.
Seared Scallops with Fresh Linguine and Romano Cheese
The key to obtaining the perfect sear on the scallops is to cook them in a very hot pan. Fresh linguine has a silky texture that provides a nice contrast to the browned crust on the scallops. Add mixed greens tossed with a balsamic vinaigrette.
YIELD: 4 servings
COURSE: Main Dishes
Ingredients
1 (9-ounce) package refrigerated linguine (used dry)
1/4 cup plus 2 tablespoons (about 1 1/2 ounces) finely grated fresh Romano cheese, divided (used Parmesan)
2 tablespoons olive oil, divided
2 tablespoons chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
1 1/2 pounds sea scallops (used 1 pound)
4 lemon wedges
(Added garlic)
Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water. Combine pasta, reserved 2 tablespoons pasta water, 1/4 cup cheese, 1 tablespoon oil, chopped basil, and pepper in a large bowl; toss well.
2. Heat remaining 1 tablespoon oil in a large cast-iron skillet over high heat. Sprinkle salt evenly over scallops; add scallops to pan. Cook 1 minute on each side or until golden.
3. Place 1 cup pasta mixture on each of 4 plates; top each serving with about 3 scallops and 1 1/2 teaspoons remaining cheese. Serve with lemon wedges.
Nutritional Information
Calories: 495; Fat: 12.5g; Saturated fat: 3g; Monounsaturated fat: 5.8g; Polyunsaturated fat: 1.5g; Protein: 51.7g; Carbohydrate: 42.4g; Fiber: 1.9g; Cholesterol: 110mg; Iron: 5.6mg; Sodium: 872mg; Calcium: 177mg
Cooking Light AUGUST 2008
No comments:
Post a Comment