Welcome to a culinary adventure that will transport your taste buds straight to Italy! If you’re craving a dish that’s not only quick to prepare but also bursting with flavor, look no further than our Lickety Split Linguine with Scallops and Toma. In just 25 minutes, you can whip up a delightful meal that combines perfectly cooked linguine, succulent scallops, and vibrant cherry tomatoes, all kissed with the fragrant aroma of garlic and fresh basil. Get ready to impress your family and friends with this simple yet elegant dish that’s sure to become a weeknight favorite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz linguine
- 1 lb scallops
- 2 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 12 oz of linguine, 1 lb of scallops, 2 tbsp of olive oil, 1 cup of cherry tomatoes (halved), 2 cloves of garlic (minced), and fresh basil for garnish.
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat.
- Once the water is boiling, add the linguine and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the linguine is cooking, prepare the scallops. Pat them dry with paper towels and season lightly with salt and pepper on both sides.
- In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Once the oil is hot, add the scallops in a single layer, making sure not to overcrowd the pan.
- Sear the scallops for about 2-3 minutes on each side until they are golden brown and opaque in the center. Remove the scallops from the skillet and set them aside on a plate.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the halved cherry tomatoes to the skillet and cook for about 3-4 minutes until they begin to soften and release their juices.
- Once the linguine is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the linguine.
- Add the drained linguine to the skillet with the tomatoes and garlic. Toss everything together, adding a splash of the reserved pasta water if needed to create a light sauce.
- Gently fold the seared scallops into the linguine mixture, ensuring they are evenly distributed.
- Remove the skillet from heat and garnish the dish with fresh basil leaves. Serve immediately, enjoying the delightful flavors of the Lickety Split Linguine with Scallops and Toma!
Tips
- Choose Quality Scallops: For the best flavor and texture, opt for fresh, dry-packed scallops rather than wet scallops, which can contain added preservatives and water.
- Don’t Overcrowd the Pan: When searing the scallops, make sure to give them enough space in the skillet. Overcrowding can lead to steaming rather than searing, preventing that beautiful golden crust.
- Reserve Pasta Water: Always save a bit of the pasta cooking water before draining. This starchy water can be a game-changer for creating a silky sauce that clings beautifully to the pasta.
- Timing is Key: Start cooking the linguine first, as it takes longer than the scallops. This way, everything will be ready to combine at the same time, ensuring a fresh and hot dish.
- Fresh Herbs Matter: Garnishing with fresh basil not only adds a pop of color but also enhances the dish’s flavor. Consider adding a few torn leaves right before serving for an aromatic finish.
- Experiment with Add-ins: Feel free to customize your linguine by adding other ingredients like spinach, arugula, or even a sprinkle of red pepper flakes for a little heat.
- Serve Immediately: This dish is best enjoyed fresh! Serve it right after cooking to savor the delightful combination of flavors and textures.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 45mg
