Easy Weeknight: Linguine and Seared Scallops
Searing scallops is quick, easy, and yields a restaurant-worthy dish.
Start by drying your scallops, dabbing them gently with a towel. Sprinkle with salt and pepper. Set a deep pan of water on to boil for the linguine.
Add some olive oil to a cast iron pan and heat until the oil shimmers.
Place the seasoned side of the scallops in the pan, and let them cook for at least 2 minutes. Season the uncooked side, then loosen gently and flip.
Toss your fresh Valicenti linguine into the boiling water.
Cook that side for another 2 minutes, then remove from the pan.
Drain the pasta.
Add a pint of halved cherry tomatoes and 2 cloves of finely minced garlic to the hot pan and deglaze - scrape up all those tasty charred bits!
When the cherries have begun to burst and make a sauce, add the pasta and mix.
Taste, and season (a little glug of white balsamic might be just the thing here), then add back in the scallops and serve.
