Pan-Seared Sea Scallops With Herb Butter Sauce
- Reviews 2
Ready In: 30 mins
Serves: 4-6
Ingredients
- 1 lb linguine
- salt
- 1 lb sea scallops
- salt
- pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely diced
- 1 clove garlic, minced
- 1⁄2 cup dry white wine
- 1⁄2 cup clam juice
- 1⁄4 teaspoon red pepper flakes
- 12 basil leaves, chopped
- 1⁄4 cup parsley, chopped
- 1 tablespoon chives, chopped
- 1 tablespoon capers, drained
- lemon, zest of 1
- lemon, juice of 1/2
- pepper
- 1 tablespoon butter
Directions
- Bring large pot of water to rolling boil. Add generous amount of salt to water and cook linguine to just before al dente.
- Season scallops with salt and pepper. Heat olive oil and butter in large skillet over medium high heat. Sear scallops about 2 minutes on each side; remove from skillet to a plate and cover with foil. Set aside.
- Add shallot and garlic to the same skillet and saute until softened.
- Add the wine and cook until reduced to almost gone.
- Add the clam juice and reduce by about 1/2.
- Add red pepper flakes, the herbs, capers, lemon zest and lemon juice. Season with pepper to taste and add the butter.
- Add the cooked and drained linguine to the skillet; allowing the liquid to be absorbed and the sauce coating the pasta.
- Transfer to a serving bowl placing the seared scallops on top.
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