Pan-Seared Sea Scallops With Herb Butter Sauce

Recipe by Diane C 2
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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