Seared Scallops with Creamy Linguini
I’m typically not a creamy pasta kind of guy. Its not that I don’t like it but I just never seem to crave it like I do other pasta sauces. That is, until I do crave it. Once that craving sets in, buckle up. I’m not going to settle for some off-the-shelf alfredo, nor am I going to settle for something half done. I want the real deal. I want cream. I want butter. I want carbs in all their glutenous glory.
The craving hit me last week while I was at work. It was a cold and wet day and I just wanted something comforting to eat. I didn’t have time to make something braised, I didn’t want something light like couscous or quinoa. I wanted something heavy in carbs and creamy af. I also had a strange craving for some kind of fish or shellfish. When I got to the market, I saw fresh scallops were on sale and I knew I needed them. I bought a pound of scallops, grabbed some butter, milk and pasta and was out the door.
The result of this craving was a pretty simple and straightforward dish that anyone, I repeat anyone, can make. Scallops are intimidating to some because they are a bit pricy and they can get a little rubbery if you don’t pay attention. All things considered though, they are pretty easy and low maintenance and you don’t need a ton to make a meal feel filling. I learned to make scallops from my mom and she is a pro. Her tip: dry the scallops and dust them with salt to extract any extra moisture. A good dry scallop will brown beautifully.
As for the pasta sauce. This alfredo is also super easy and basic. You don’t need heavy cream like most recipes require but whole milk will make the sauce much more rich and filling.
Seared Scallops with Creamy Linguini
Ingredients
1lb fresh scallops
1 tablespoon salt
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon cumin
1/2lb dried linguini
2 tablespoons olive oil,. divided
4 tablespoons butter, divided
1 onion, finely minced
2 garlic cloves, finely minced
2 tablespoons flour
1 cup milk
Directions
Take the scallops out of the packaging and rinse briefly under cold water. Pat the scallops dry with a paper towel and transfer to a dry plate. Season the scallops with salt and allow them to rest about 5 minutes. Wipe the excess salt off the scallops and transfer them to a small bowl.
In the bowl with the scallops, add paprika, pepper and cumin. Mix everything together until all sides of the scallops are evenly coated. Set the scallops aside.
Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Reserve 1 cup of pasta water before straining.
In a skillet, heat the olive oil and half of the butter over medium heat. Add the onions and cook until translucent, 3 - 5 minutes. Add the remaining butter, when it has melted add the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper then sprinkle the flour over the whole mixture, stirring constantly until the flour is incorporated. Cook 2 - 3 minutes or until the flour mixture turns a very faint brown. Remove from heat and slowly add the milk, stirring constantly to prevent any clumps of flour. If the sauce seems too thick, add a little pasta water until the desired consistency is reached. If it is too thin, reduce the sauce over medium-low heat.
Heat a tablespoon of olive oil in a heavy skillet over medium-high heat. Add the scallops and cook 1 1/2 - 2 minutes on each side. The scallops should have a nice crust on the outside and be opaque on the inside.
Working quickly, toss the pasta and sauce together and nestle the scallops on top, garnish with parsley and serve immediately.
