Linguine with Caramelized Scallops and Broccolikitch2022-05-01T08:21:50-04:00
Linguine with Caramelized Scallops and Broccoli
1 pound linguine, cooked according to package directions, drained and kept warm
4 cups fresh broccoli florets
1 pound medium sea scallops, thawed (if frozen) and thoroughly dried with paper towels
Salt and pepper to season scallops
2 tablespoons light-colored oil (I used walnut but canola works well also)
4 tablespoons butter, divided
1 tablespoon fresh lemon juice
½ cup white wine
pinch red pepper flakes (if desired)
1 teaspoon ground ginger, divided
2 cloves garlic, minced
½ cup grape tomatoes, halved
3/4 teaspoon salt
¼ teaspoon black pepper
Parmesan cheese to finish (if desired)
Cook the linguine according to package directions, drain and keep warm.
Meanwhile, place the broccoli florets in a microwave-safe bowl. Microwave the florets for 3 minutes, to slightly soften. Remove and set aside.
Season the scallops with salt and pepper. In a large skillet, brown the dried and seasoned scallops in the oil and 2 tablespoons butter over medium/high heat on both sides. Remove the browned scallops to a plate and keep warm.