Ingredients:

  • 1 lb (450 g) Large Sea Scallops (dry-packed is ideal)
  • 1 Tbsp (15 ml) High-Heat Cooking Oil (e.g., Avocado or Grapeseed)
  • 4 Tbsp (56 g) Unsalted Butter, divided
  • ½ tsp Fine Sea Salt (for searing)
  • ¼ tsp Freshly Ground Black Pepper
  • 12 oz (340 g) Linguine or Fettuccine
  • 2 tsp Fine Sea Salt (for pasta water)
  • 1 small Shallot, finely minced
  • 3 cloves Garlic, minced
  • ½ cup (120 ml) Dry White Wine or Good Quality Vegetable Stock
  • Zest of 1 large Lemon
  • 2 Tbsp Fresh Lemon Juice (about ½ lemon)
  • ¼ cup (15 g) Fresh Flat-Leaf Parsley, chopped
  • ½ cup (120 ml) Reserved Pasta Water

Instructions:

  1. Prep the Scallops: Pat the scallops aggressively dry using paper towels. Remove the small, tough side muscle (the 'foot') if present. Season lightly with salt and pepper.
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente.
  3. Reserve Pasta Water: Before draining, scoop out and reserve ½ cup (120ml) of the starchy cooking water. Drain the pasta and set aside.
  4. Sauté Aromatics: In a separate medium pan, melt 2 Tbsp of butter over medium heat. Add the minced shallot and cook gently for 2–3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
  5. Deglaze: Pour in the white wine (or stock) and bring to a simmer. Cook for 2–3 minutes, reducing the liquid slightly. Turn the heat to its lowest setting and leave the sauce base warming gently.
  6. Heat the Skillet: Place the heavy-bottomed skillet over medium-high to high heat. Add 1 Tbsp of high-heat oil and the remaining 2 Tbsp of butter. Wait until the butter melts and the fats just begin to smoke.
  7. Sear: Carefully place the dried scallops into the hot pan, ensuring they are not touching (sear in batches if necessary). Cook for 90 seconds to 2 minutes without moving them.
  8. Flip and Finish: Using tongs, flip the scallops. Cook the second side for another 1 to 1.5 minutes until they are opaque on the sides but still slightly translucent in the very centre. Remove immediately and set aside.
  9. Finish the Sauce: Add the reserved ½ cup of pasta water, lemon zest, and lemon juice to the simmering sauce base (from Step 5). Stir to emulsify and slightly thicken. Taste and adjust seasoning.
  10. Toss the Pasta: Add the cooked linguine to the sauce pan. Toss well to coat the pasta completely. Fold in the chopped fresh parsley.
  11. Garnish and Serve: Gently arrange the seared scallops on top of the pasta (do not toss the scallops). Serve immediately.