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Laura's Story on Lemon Garlic Scallops Pasta

Cooking has been a skill I've learned from family and friends, but this dish has been adapted through a family recipe. I added a twist to the original recipe to make it my own by adding lemon and making it zesty. This dish is a favorite for my wife and I to enjoy after a long work week.

Ingredients:

Linguine- 8 oz

Scallops - 1 lb

2 tbsp olive oil

salt - pinch

4 tablespoons salted butter

2 tbsp lemon juice

plus zest for serving

2 garlic cloves, minced

2 tablespoons chopped fresh herbs (tarragon, thyme, parsley, etc)

½ cup milk

1 handful baby greens (spinach or kale)

¼ teaspoon kosher salt, plus more to taste

Fresh ground black pepper

 

Recipe Procedure:

1. Thaw the scallops, if frozen.

2. Cook the pasta: Bring a pot of well-salted water to a boil. Boil the pasta al dente (7 to 8 minutes). Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn't stick.)

3. Brine the scallops (10 minutes): Meanwhile, in a shallow dish, mix together 4 cups of room temperature water and 2 tablespoons of kosher salt. Place the scallops in the water and wait for 10 minutes.

4. Sear the scallops: Remove the scallops and dry thoroughly. Lightly season with several pinches of kosher salt. Heat the oil in a large skillet over high heat. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes, until an even brown crust clearly forms on bottom.

5. Flip scallops with tongs. Cook additional 2 to 3 minutes on the other side, until a crust just forms on bottom and the center of the scallop is almost opaque. Remove the scallops from the skillet to a plate.

6. Make the sauce: Reduce the heat to medium. Add butter, lemon juice, minced garlic and chopped herbs. Scrape the bottom of the pan with a spatula to release flavor from any browned bits stuck to the pan. Cook 1 minute until fragrant.

7. Add the milk, pasta, kosher salt, and greens.

 

Other Information: 

Category: Main Dish

Time typically served: Dinner

Servings: 4