Linguine with Caramelized Scallops and Broccoli
Ingredients
- 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)
Directions
- 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.