Ingredients:
- 8 large sea scallops, patted dry (approx. 250g / 9 oz)
- 1 tablespoon olive oil (15 ml)
- 1 tablespoon unsalted butter (15g)
- Salt and freshly ground black pepper to taste
- 200g / 7oz dried linguine pasta
- 2 tablespoons olive oil (30 ml)
- 2 cloves garlic, minced
- 1/4 cup dry white wine (60 ml) - Sauvignon Blanc or Pinot Grigio recommended
- 1/4 cup heavy cream (60 ml)
- Zest and juice of 1 lemon
- 1/4 cup freshly grated Parmesan cheese (25g)
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1 bunch asparagus, trimmed and cut into 2-inch pieces (approx. 200g / 7 oz)
Instructions:
- Bring a large pot of salted water to a boil. Add linguine and cook according to package directions for al dente. Reserve about 1/2 cup of pasta water before draining.
- While the pasta is cooking, steam, grill, or quickly sauté the asparagus until tender-crisp, about 3-5 minutes. Set aside.
- Pat the scallops completely dry with paper towels. Season generously with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add scallops to the hot pan, being careful not to overcrowd. Sear for 2-3 minutes per side, until a golden-brown crust forms and the scallops are cooked through (opaque). Important: Don't move the scallops while they're searing – let them develop that crust! Remove scallops from the skillet and set aside.
- In the same skillet, add olive oil and sauté the minced garlic until fragrant, about 1 minute. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly. Stir in heavy cream, lemon zest, and lemon juice. Bring to a simmer and reduce heat.
- Add the cooked pasta and asparagus to the sauce. Toss to coat. Add Parmesan cheese and parsley, and toss again. Add a splash of reserved pasta water if needed to achieve desired consistency. Season with salt and pepper to taste. Divide pasta between two plates. Top with seared scallops. Serve immediately.