Scallops with Linguine or Salsa
Serves 3-4
- 8 large scallops
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 garlic clove, diced
- salt and pepper to taste
Wash scallops and pat dry with a paper towel, press out extra moisture.
Heat butter and oil in pan.
Stir garlic in pan.
Sear scallops 6-8 minutes, flipping halfway through.
Remove from heat, let rest 2-3 minutes.
Serve scallops on cooked linguine with shaved parmesan cheese.
Or serve scallops on top of salsa:
Salsa for Scallops
- 4 bacon strips
- 12 cherry tomatoes, quartered
- 1 red bell pepper, diced
- 2 ears sweet corn, kernelled
- 1 avocado, diced
- 1/2 red onion, diced
- 2 limes, juiced
- 2 Tbsp olive oil
- fresh cilantro for garnish
Wash and dry all produce.
Cook bacon until crispy, chop into smaller pieces.
In the same pan, in 1 Tbsp hot bacon grease, add onion, pepper, corn.
Cook 4-5 minutes or until tender.
Put salsa in bowl. Toss with tomatoes and avocado.
Plate vegetables with cooked scallops on top.
Garnish with cilantro.
Garlic Scallops with Broccolini
Serves 6
- 1 lb broccolini, stems chopped
- olive oil
- kosher salt
- fresh ground pepper
- 14 garlic cloves, minced
- 2 lb. dry scallops
- 1/4 cup vegetable broth
- 3 Tbsp butter
- 1/3 cup fresh chopped parsley
Garlic Broccolini:
Bring 8 cups of water and 2 Tbsp kosher salt to boil in a saucepan over high heat.
Add 1 lb. broccolini. Boil 2-4 minutes or until tender but still crisp.
Immediately immerse broccolini in a bowl of ice water and let it sit 2-3 minutes.
Add 4 Tbsp olive oil to a skillet over medium high heat.
When oil is hot, add 6 cloves minced garlic, saute 30 seconds until fragrant.
Add broccolini and toss in the garlic oil.
Remove from heat, keep warm.
Scallops:
Dry scallops with a paper towel and press to remove extra moisture.
Season with salt and pepper.
Heat 4 Tbsp olive oil in a large skillet over medium-high heat.
Add scallops, separate so they are not sticking together or crowded in the pan.
Fry one side 3 minutes, then flip and fry the other side.
Remove scallops from the pan to a plate and set aside.
Add 6 Tbsp butter to the oil in the pan, scraping any brown bits into the butter and oil mixture.
Add 8 cloves minced garlic, cook 30 seconds.
Pour in 1/2 cup broth and simmer until sauce reduces, about 3 minutes.
Turn off heat and return scallops to the sauce to coat in sauce.
Top with parsley and serve with broccolini.
