Seared Scallops with Fresh Linguine and Romano Cheese

Seared Scallops with Fresh Linguine and Romano Cheese
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (9-ounce) package refrigerated linguine
  • 2 tablespoons chopped fresh basil
  • 1 ½ pounds sea scallops
  • 2 tablespoons olive oil, divided
  • ½ teaspoon black pepper
  • 4 lemon wedges
  • ¼ cup plus 2 tablespoons (about 1 1/2 ounces) finely grated fresh Romano cheese, divided
  • + 1 more ingredients
    • 1/8 teaspoon salt

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water. Combine pasta, reserved 2 tablespoons pasta water, 1/4 cup cheese, 1 tablespoon oil, chopped basil, and pepper in a large bowl; toss well. 2. Heat rema...

View full recipe at My Recipes

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