Linguine with Lemon Caper Sauce & Pan Seared Scallops
Linguine with Lemon Caper Sauce & Pan-Seared Scallops
Light, Refreshing, and the perfect dinner to enjoy with family & friends.
This recipe involves a handful of easy steps and can be made in under 30 minutes.
Clean up is minimal.
1 Bag of @butcherbox scallops (or enough for 3-4 people)
1 large bundle of broccolini chopped
2 handfuls of cherry tomatoes
2 tbsp capers
1 lemon juiced & zested
1 tbsp Olive or Avocado Oil + spray for searing scallops
Spices (crushed red pepper to taste, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp parsley, 1 tsp garlic)
Pasta of choice, I used homemade linguine from Tuscany (3-4 servings)
1 pan to sear scallops
1 pot to make pasta
1 pan lined with parchment paper to roast ingredients
1 bowl to mix herbs, oil, and lemon
Preheat the oven to 350 degrees F and line a pan with parchment paper. Add broccolini and tomatoes to the pan, spray with oil, and roast for 15 minutes.
Meanwhile, add water to a pot with some sea salt & bring to a roaring boil. Add pasta & cook accordingly (stir often) reserving 1 tbsp of pasta water.
While vegetables are roasting & pasta is cooking to the desired time prepare other ingredients. Make the scallops. Spray a pan with olive oil spray, add a dusting of salt and pepper to the scallops and sear 3 minutes on each side until cooked through.
Juice + zest the lemon and add to a small dish with spices, olive oil, pasta water, and capers.
Strain the pasta & add to a bowl with your small dish of lemon, oil, and spices.
Pull the broccolini and tomatoes out of the oven and use the back of a large spoon to gently smash the tomatoes. Add the tomatoes and broccolini to the pasta dish.
Serve with optional fresh herbs such as fresh parsley, basic, etc.
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