Cook pasta according to package directions; drain and set aside.
Add a little something extra to your pasta night. And by something extra, we mean perfectly-seared scallops.
Servings and Ingredients
|½||(16-oz.) pkg. dry Hy-Vee linguine|
|2 tbsp.||Hy-Vee unsalted butter|
|1 tbsp.||Gustare Vita olive oil|
|12||Hy-Vee fresh sea scallops, about 1-lbs.|
|½ tsp.||Hy-Vee kosher sea salt|
|½ tsp.||Hy-Vee lemon-pepper seasoning|
|½ c.||Hy-Vee Short Cuts chopped red onions, finely chopped|
|1 c.||dry white wine, such as Pinot Girgio|
|2 c.||fresh spinach leaves, torn and lightly packed|
|½ c.||roasted red peppers, drained and chopped|
|¼ c.||fresh basil leaves|
|¼ c.||fresh Italian parsley, chopped, plus additional for garnish|
|1 tsp.||lemon zest|
|3 tbsp.||fresh lemon juice|
|½ c.||Hy-Vee Select shredded Romano cheese|
|Lemon wedges, for serving|
Things To Grab
- Large stockpot
- Large skillet
- Meat thermometer
Heat butter and oil in a large skillet over medium-high heat. Pat scallops dry; season with salt and lemon-pepper seasoning. Carefully ad to skillet; sear 4 minutes or until golden brown and opaque (145 degrees), turning once. Remove from skillet; keep warm.
Add red onions to skillet; cook for 1 minute. Remove skillet from heat; add wine. Return skillet to heat. Scrape brown bits from bottom of skillet. Gently cook wine until reduced by half. Stir in spinach, roasted red peppers, basil, 1/4 cup parsley, and lemon zest and juice. Cook 1 minute.
Add linguine and Romano cheese; heat through. Transfer to a serving bowl; top with scallops. Garnish with additional parsley, if desired. Serve with lemon wedges.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 35mg
- Sodium: 860mg
- Total Carbohydrates: 52g
- Protein: 18g