In the Kitchen (again) with: Steve
Updated: Mar 27
In the mood for a delicious Spring dish that cooks up like a charm, tastes incredible and will make you the talk of the kitchen? Dive into this:
PASTA, SCALLOPS, WITH BROWN BUTTER
(for 2 ppl)
5 T butter divided (3 T for searing)
1-2 Garlic slice thin
Juice from ½ lime (about 2 t)
1/3 C Semi Dry White wine
8 Sea Scallops (about ½ lb)
5 oz Dry Linguini Noodles
Grated Parmesan Cheese
- Have all ingredients out/measured and ready; plates in the oven to warm
- Remove hard muscle from scallops, dry and salt and pepper both flat sides, set aside.
- In pasta pot with salted water cook pasta (start 10 minutes ahead), follow package directions and cook just short of time on package as pasta will finish in the process. While pasta is cooking perform the following:
1. Using a heavy bottom fry pan (cast iron) -- melt 2 T butter in fry pan. While butter is melting, slice garlic thin and set aside, set ½ lime out with squeezer, set wine out.
2. Stir melted butter continuously until it turns brown, careful not to burn. Add garlic slices for about 1 minute, remove and save. Set scallops, flat side down in brown butter, cook about 2 1/2 minutes. Using tongs, turn scallops to other side and cook 1-2 more minutes (your call on how done you like scallops). Remove scallops to plate in 170 deg oven along with two pasta serving dishes.
3. Put remaining 3 T butter in pan and cook to brown, then add cooked garlic, a squeeze of lime juice, and wine to pan and stir to blend and drive off alcohol.
4. Add cooked pasta to the pan using your pasta hook or tongs, allowing some pasta water to come along (you may need to add a little more pasta water). Toss gently to coat pasta and transfer to the two warm serving plates. Place 4 scallops on top of each serving and pour any remaining pan sauce over servings.
5. Sprinkle with freshly grated Parmesan or Pecorino Romano.
Serve immediately with a Salad and the same white wine you used in the sauce