Spring Linguine with Seared Scallops
Spring Linguine with Seared Scallops
Equipment
- 1 large pot for boiling pasta
- 1 large frying pan
- 1 Serving dish
Ingrediënten
- ½ lb linguine
- 1 cup broccoli florets
- 4 tablespoons olive oil
- ½ lb bay scallops small
- 2 red peppers thinly sliced
- 4 oz frozen green beans
- 3 cloves garlic crushed
- Salt and pepper to taste
- 1 cup fresh basil leaves chopped
- ⅓ cup grated Parmesan cheese
- Zest of 2 lemons
- 4 oz water
Instructies
Cook Linguine:
- Cook the linguine pasta according to the package instructions until al dente.
- Add the broccoli florets to the boiling pasta 1 minute before draining.
Saute Scallops:
- In a large frying pan, heat 1 tablespoon of olive oil over medium heat.
- Add the bay scallops and sauté, stirring frequently, until opaque, about 5 minutes.
- Transfer the scallops to a plate and set aside.
Saute Vegetables:
- In the same frying pan, add the remaining 3 tablespoons of olive oil.
- Add the thinly sliced red peppers, frozen green beans, crushed garlic, salt, and pepper to taste.
- Saute for about 5 minutes until the vegetables are tender yet still crisp.
Combine Ingredients:
- Add the water and the reserved scallops to the pan.
- Heat for 1 to 2 minutes.
Toss Linguine:
- Place the cooked linguine and broccoli in a serving dish.
- Add the sautéed vegetables and scallops from the frying pan.
- Toss to mix all ingredients evenly.
Garnish:
- Sprinkle the chopped fresh basil, grated Parmesan cheese, and lemon zest over the linguine and scallop mixture.
Serve:
- Serve the spring linguine with seared scallops hot, garnished with additional Parmesan cheese and basil leaves if desired.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this vibrant linguine primavera with seared scallops with a crisp and acidic white wine such as a Sauvignon Blanc or a Pinot Grigio. The citrus and herbal notes in these wines will complement the fresh flavors of the dish and the sweetness of the scallops.Nutritional Information
Calories: 400 kcal | Carbohydrates: 40 g | Protein: 20 g | Fat: 20 g | Fiber: 5 g | Sugar: 3 g
