One of my favorite parts of summer is heading to a seafood restaurant, eating outside on the patio with a glass of wine and an amazing, fresh meal. It is one of the things I’m most excited about as things start opening back up. But until then it is surprisingly easy to have a delicious, restaurant quality meal at home, and it only takes 30 minutes! Scallops may be my favorite type of seafood, and they are really simple to make with very few ingredients. The combo of garlic & lemon will take any seafood dish, including this pasta dish, to the next level.
The trick to getting a perfect sear on the scallops is quite simple – do not disturb! The scallops are ready to flip when they are browned on the bottom and lift easily from the pan. If it’s sticking, it means they need a little more time to sear. Also be sure to completely coat the bottom of the pan with oil and let it heat up in the pan prior to adding the scallops. You want to hear them sizzle right away!
Broccolini is one of my all-time favorite vegetables and is amazing when roasted. All it needs is a little salt & pepper and the roasting does all the work to get a flavorful result! I like mine to be super brown and crispy but you can take it out a few minutes earlier if you’d like. It’s the perfect complement to this dish.
Hopefully this convinces you that you don’t have to spend a fortune at a fancy seafood restaurant to eat like you did! Serve with a bottle of Chardonnay and you’ll feel like you spent a million bucks on dinner (when you really just spent 30 minutes in your kitchen!)
Seared Scallops with Lemon Garlic Linguine and Broccolini
Ingredients
- 1 Lb Sea Scallops (defrosted if frozen)
- 2 Bunches Broccolini (could sub 1-2 heads of fresh broccoli if desired)
- 2 Tsp Avocado Oil
- 1 Tbsp Ghee (or Olive Oil)
- 1 Lemon + extra slices for garnish if desired
- 2 Cloves Garlic, minced
- 8 oz Linguine, cooked according to package directions
- Salt & Pepper
Instructions
- Preheat oven to 400 degrees. Trim ends off Broccolini & place on a parchment lined baking sheet. Drizzle with avocado oil, salt & pepper and toss to coat. Roast for 15-20 minutes until broccolini begins to brown & get crispy.
- Heat a large skillet (not non-stick) over medium heat. Add ghee or olive oil to coat the bottom of the pan and then carefully place scallops in the pan.
- Cook the scallops undisturbed for 2-3 minutes. They are ready to flip when they easily release from the pan – if they stick, they are not ready. Flip and cook another 2-3 minutes until side 2 is seared. Remove from pan and set aside.
- Add a little more ghee or oil to the pan if needed, and add minced garlic, cooking 1 or 2 minutes until fragrant. Deglaze the pan with the juice of 1 lemon, adding in 1/4 cup of water if necessary, and scrape up the brown bits at the bottom of the pan. Toss cooked linguine in the lemon garlic sauce.
- Serve pasta with seared scallops on top & broccolini on the side, with extra slices of lemon!
Nutrition Facts
Seared Scallops with Lemon Garlic Linguine and Broccolini
Serves: 4
|
Amount Per Serving: 4
|
||
|---|---|---|
| Calories | 308 | |
| % Daily Value* | ||
| Total Fat 5.7g | 7.7% | |
| Saturated Fat 2.3g | 10% | |
| Trans Fat | ||
| Cholesterol 87mg | 29% | |
| Sodium 787mg | 32.8% | |
| Total Carbohydrate 37.2g | 12.3% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 0.8g | ||
| Protein 26.4g | ||
| Vitamin A | Vitamin C | |
| Calcium 53mg | Iron 3mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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