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Pan-Seared Scallops with Linguine and Roasted Pine Nuts



Cook the linguine in a large pot of boiling salted water for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in a large (12-inch) pan, heat the olive oil over medium heat.
Add the pine nuts and cook until golden, stirring frequently.
Once golden, add the garlic and cook for 2 minutes.
Be careful to not let the garlic burn.
Remove from the heat and add 1 tablespoon butter, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper.
Add the drained noodles to the pan and mix to evenly dress the noodles with the sauce and pine nuts.
Let rest while you sear the scallops.
In a separate large skillet, heat the remaining 1 tablespoon unsalted butter over high heat.
Lightly season each side of the scallops with kosher salt and ground black pepper.
Just before the butter begins to turn golden, add the scallops to the pan.
Take care not to overcrowd the scallops and place the scallops in the pan with at least 1-2 inches between them (so they dont crowd and steam one another).
Allow the scallops to cook for two minutes without touching them.
After two minutes, the bottom should be browned nicely.
Flip the scallops and cook for another minute or until well-browned.
Remove from heat and set aside.
With the heat off, quickly add the noodles to the pan you used for the scallops and toss.
Quickly remove from the pan and serve to avoid burning the pasta.
Serve with the seared scallops.