Seared Scallops Primavera Recipe

Pan-Seared Scallops

1. Wrap scallops in paper towel to remove excess moisture. Then remove from towel and salt and pepper them (stay light on the salt—they’re already naturally briny.)
2. In a large pan, add just enough oil so that it covers the bottom of the pan. Heat on high-heat.
3. Just when oil begins to smoke, add half of scallops in a ring around the pan (avoid the center of the pan while making sure scallops aren’t overcrowded). Cook for 1-2 minutes or until a golden brown crust is evident on the bottom of the scallops. Flip scallops then add half of butter. While continuously spooning butter over the scallops, cook for another 1-2 minutes or until the scallops are translucent. Remove from heat. Repeat with other half of scallops using other half of butter. Serve immediately over top Linguine Primavera.

Seared Scallops Primavera

1. In a medium pot, bring water to boil for pasta. Boil linguine according to package instructions. Remove from heat and reserve 1/2 cup pasta water. Drain the rest of the water. Set aside.
2. While pasta is cooking, add oil and 1/2 cup basil (still on stems) to large pan over medium-high heat. Cook until basil is crisp. Remove basil and discard.
3. Add asparagus, onion, carrot, zucchini, and bell pepper. Sauté until tender. Stir in tomatoes, garlic, and dried basil. Sauté for another 1-2 minutes.
4.  Stir in pasta water, lemon juice, parmesan, and 1 cup basil (finely chopped). Remove from heat and serve immediately topped with Pan-Seared Scallops.