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.

Pasta

Italian

Lunch

Easy

Ingredients

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

directions

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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Linguine with Scallops

Ingredients

directions