Linguine Aglio e Olio with Seared Scallops

Linguine Aglio e Olio with Seared Scallops combines the simplicity of classic Italian flavors with the elegance of seared scallops. This dish features linguine tossed in a garlic-infused olive oil sauce, enhanced with pesto, chili flakes, and Parmigiano Reggiano.

The scallops are seared to perfection, adding a delicate seafood element to the pasta. It’s a dish that balances rich flavors with light textures, making it perfect for a special dinner or a gourmet meal at home.

Linguine Aglio e Olio with Seared Scallops

Ingredients:

Scallops (Frozen, 250g)

Linguine (200g)

Garlic (2 bulbs)

Parmigiano Reggiano (grated, 2T)

Pesto

Dried Chili Flakes

Extra Virgin Olive Oil

Light Olive Oil

Salt

Instructions:

Defrost your scallops. Large Yesso Scallops would be preferred.

Peel the two bulbs of garlic. Slice the cloves into very thin slices as shown. You should end up with a small mountain (as shown). Don’t worry, it’s looks like its a lot, but it isn’t.

Brine the scallops in a solution of 1T salt, 1t sugar and one and a half cups of water for 15 minutes.

After draining, leave the scallops in a colander to dry (as shown). Finish off the drying by wrapping the scallops in a few sheets of kitchen towel.

Grate some parmigiano reggiano until you end up with 2T of grated cheese.

Place the garlic in a pan. Add 6T of light olive oil and turn the heat to low. Stir occasionally until the garlic turns a light brown.

In the meanwhile bring a pot of water to boil. Add a splash of oil and a pinch of salt followed by the pasta. Boil until al dente and drain (but keep some of the water).

Using a strainer, remove the garlic but leave the oil in the pan.

Turn the heat up and place the scallops in the pan. Cook for about 3 minutes on the first side and 2 minutes on the other. Confirm that they are seared before flipping, the actual time will depend on the size of your scallops.

With the fire still going, push the scallops to one side of the pan and add 4T of extra virgin olive oil and 4T of the pasta water, followed by 1t of pesto, 1t of chilli flakes, 1t of salt and 2T of grated parmigiano reggiano. Stir and mix well to create the olio sauce.

Turn off the heat. Add the garlic and then the pasta to the pan. Toss until everything is nicely mixed.

Check if you need to add more salt, and then plate.

Notes:

Scallops: Ensure scallops are fully defrosted and well-drained to achieve a good sear. Pat them dry with paper towels to remove excess moisture, which helps in getting a nice caramelization.

Garlic Preparation: Slicing garlic thinly ensures it cooks evenly and infuses the oil with its flavor. Be cautious not to brown it too much, as burnt garlic can turn bitter.

Brining Scallops: Brining helps to season and plump up the scallops, enhancing their natural flavor. Make sure not to exceed the brining time to avoid overly salty scallops.

Pasta Cooking: Cook linguine until al dente (firm to the bite), as it will continue cooking briefly when added to the pan with the sauce. Reserve some pasta water to adjust the sauce consistency if needed.

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Creating the Sauce: Combining extra virgin olive oil, pasta water, pesto, chili flakes, salt, and grated Parmigiano Reggiano forms a flavorful sauce. Adjust the quantities to your taste preference, balancing the spiciness of the chili flakes with the richness of the cheese.

Searing Scallops: Achieve a golden brown crust on the scallops by ensuring the pan is hot enough before adding them. Cook them undisturbed for a few minutes on each side until properly seared, adjusting the cooking time based on the size of the scallops.

Mixing the Dish: Tossing the pasta in the infused garlic oil and adding the seared scallops gently ensures even distribution of flavors without breaking the scallops or pasta.

Final Seasoning: Taste the dish before serving to check if additional salt is needed. Garnish with fresh herbs like parsley for added freshness and color.

Presentation: Plate the dish immediately after mixing to enjoy it hot. Consider adding a sprinkle of extra grated Parmigiano Reggiano and a drizzle of olive oil for a finishing touch.

Enjoyment: This recipe combines the delicate flavors of scallops with the boldness of garlic and spices, making it a satisfying and elegant meal perfect for special occasions or when you want to indulge in a gourmet pasta dish at home.

Nutrition Information:

YIELDS: 2 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use fresh scallops instead of frozen?

Yes, you can use fresh scallops instead of frozen.

Ensure they are well cleaned and patted dry before cooking.

What type of pasta can I use if I don’t have linguine?

You can use spaghetti or any other type of pasta you prefer or have on hand.

How long should I brine the scallops?

Brine the scallops for about 15 minutes to enhance their flavor and texture.

Why do I need to dry the scallops after brining?

Drying the scallops ensures they sear properly, forming a nice crust when cooked.

Can I skip the pesto?

Yes, you can omit the pesto if you prefer.

It adds flavor but is not essential to the dish.

How do I know when the scallops are properly seared?

Properly seared scallops will have a golden-brown crust on each side and should feel firm to the touch.

Can I use regular olive oil instead of extra virgin olive oil?

Yes, you can use regular olive oil, but extra virgin olive oil adds more flavor to the dish.

Do I need to reserve pasta water?

Yes, reserving pasta water helps create a silky sauce and helps the pasta and ingredients bind together.

How do I adjust the salt level in the dish?

Taste the dish before serving and adjust the salt level as needed to suit your preference.

What can I garnish this dish with, besides parsley?

Besides parsley, you can garnish with additional grated Parmigiano Reggiano, lemon zest, or a drizzle of olive oil for extra flavor.