Linguine with Scallops

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.

Linguine with Scallops

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    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


    Prep: 10 min Total:
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    • 1

      Cook the linguine in boiling salted water according to package directions, or until al dente. Drain and keep warm.

    • 2

      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.

    • 3

      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.

    • 4

      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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