Succulent scallops with a hint of chile and lime make this a perfect pasta dish for lunch, dinner, or casual entertaining.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 lb (450 g) dried linguine||1 fresh hot red chile, seeded and finely chopped|
|2 limes||3 tbsp chopped cilantro|
|1/3 cup olive oil, plus extra for brushing||12 large sea scallops|
|salt and freshly ground black pepper|
Cook the linguine in boiling salted water according to package directions, or until al dente. Drain and keep warm.
While the pasta is cooking, zest and squeeze the juice from 1 of the limes. Whisk the lime zest, lime juice, and olive oil together in a small bowl and season with salt and pepper. Stir in the chile and half of the cilantro. Toss the lime mixture with the linguine.
Heat a large, heavy frying pan or ridged grill pan over high heat. Brush the scallops with olive oil and season with salt and pepper. Add to the pan and sear for 3 minutes, turning once.
Divide the linguine among 4 serving plates and arrange the scallops on top. Cut the remaining lime into wedges. Serve immediately, garnished with remaining cilantro and lime wedges on the side.
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