Seared Scallops With Fresh Linguine and Romano Cheese

Total Time
25mins
Prep 10 mins
Cook 15 mins

From Cooking Light August 2008. The key to obtaining the perfect sear on the scallops is to cook them in a very hot pan.

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water. Combined pasta, reserved 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.