Seared scallops with creamy linguine
It took several years and many attempts, but once I mastered the seared scallop, it felt like I had won a season of Hell’s Kitchen (and, if you’ve seen that show, you know how hard producing a perfectly browned scallop can be!)
The two keys to getting that perfect sear every time are A) a VERY hot pan and B) bone-dry scallops. You really want to get as much moisture out of the raw scallops as possible before they go in the pan, or else they won’t stick to the pan and get that beautiful crust. Practice makes perfect, people!
This dish is mostly dairy-free - for those avoiding dairy simply remove the butter and use the oil only.
Ingredients
1 lb (ish) scallops
Half box of linguine
2 cups soy milk
2-3 Tbsp flour
Cooking oil
Unsalted butter
1 lemon
Capers
directions
Make the bechamel: Heat 1/4 cup olive oil over low heat in small sauce pan. When hot, add 2 Tbsp flour, whisking for 1-2 min. Slowly add the soy milk, continuing to whisk. Add more flour to thicken as needed. Season with salt, pepper, lemon zest, lemon juice and capers to taste. Once thickened, turn heat off and cover.
Prepare the pasta as directed on the box.
Pat scallops dry with a paper towel and season with salt and pepper. Heat large skillet over high and add enough butter and/or oil to coat the bottom.
Once the pan is very hot, add the scallops, making sure not to crowd them. Sear on one side for 1-2 minutes, then flip and cook another 1-2 minutes. Make sure not to disturb the scallops once they are flipped.
Drain the pasta and mix with bechamel back in large pot. Adjust seasonings as needed.
Top pasta with hot scallops.