Pan-Seared Sea Scallops With Herb Butter Sauce

"Sweet sea scallops with a buttery herb butter sauce over linguine."
 
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photo by CIndytc photo by CIndytc
photo by CIndytc
photo by CIndytc photo by CIndytc
Ready In:
30mins
Ingredients:
20
Serves:
4-6
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ingredients

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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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Reviews

  1. CIndytc
    We loved this recipe! I doubled the sauce and I am glad I did!<br/>It turned out great, we ate the whole thing! Made for PAC fall 2011
     
  2. CJJohnson
    Skipped the pasta for a low carb delight.... wonderful! Subbed lime for for the lemon,
     
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