Cook pasta according to package directions; drain and set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Add a little something extra to your pasta night. And by something extra, we mean perfectly-seared scallops.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Colander
- Large skillet
- Meat thermometer
Directions
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.
Nutrition facts
Servings
440 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 35mg
- Sodium: 860mg
- Total Carbohydrates: 52g
- Protein: 18g
Daily Values
0%
Iron 20%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 6%