Side
Linguini with Sautéed Scallops and Peas
Scallops sear golden in butter until just opaque, then rest atop linguini that clings to sweet peas in a silky olive oil and parsley sauce. Each forkful tastes light yet rich, with the scallops buttery and the pasta gently coated.
- Total
- 20 min
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 2
Nutrition per Serving
- Calories
- 374
- Protein
- 27g
- Carbs
- 56g
- Fat
- 7g
- Fiber
- 9g
- Sugar
- 8g
- Sodium
- 261mg
Ingredients
- 4 oz linguini (whole wheat or low carb)
- 1 cup frozen peas
- 2 tbsp chopped parsley
- 1 tsp extra virgin oil
- 1 tesp butter
- 6 large sea scallops (cleaned)
- course salt
- ground pepper
Instructions
- Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished.
- Reserve 1/2 cup of pasta water before draining, drain the pasta and return to pot.
- Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.
- Meanwhile while the pasta is cooking, season the scallops with salt and pepper.
- In a large skillet, heat butter over medium flame. Cook scallops until browned on one side, 2 to 3 minutes.
- Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this
- by viewing them from the side). Be careful not to overcook or they will become tough.
- Serve over pasta.