Pan-seared Sea Scallops With Herb Butter Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb linguine
• salt
• 1 lb sea scallops
• salt
• pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 shallot, finely diced
• 1 clove garlic, minced
• 1/2 cup dry wine
• 1/2 cup clam juice
• 1/4 teaspoon red pepper flakes
• 12 basil leaves, chopped
• 1/4 cup parsley, chopped
• 1 tablespoon chives, chopped
• 1 tablespoon capers, drained
• lemon, zest of 1
• lemon, juice of 1/2
• pepper
• 1 tablespoon butter

Recipe

• 1 bring large pot of water to rolling boil. add generous amount of salt to water and cook linguine to just before al dente.
• 2 season scallops with salt and pepper. heat olive oil and butter in large skillet over medium high heat. sear scallops about 2 minutes on each side; remove from skillet to a plate and cover with foil. set aside.
• 3 add shallot and garlic to the same skillet and saute until softened.
• 4 add the wine and cook until reduced to almost gone.
• 5 add the clam juice and reduce by about 1/2.
• 6 add red pepper flakes, the herbs, capers, lemon zest and lemon juice. season with pepper to taste and add the butter.
• 7 add the cooked and drained linguine to the skillet; allowing the liquid to be absorbed and the sauce coating the pasta.
• 8 transfer to a serving bowl placing the seared scallops on top.