Mediterranean Scallop Linguine
The best Mediterranean flavors come together in this pasta and sea scallops dish. Start with a jammy tomato saute, add flavor boosting olives, capers, and Greek seasonings, and you have a scrumptious meal.
Servings 4
Calories 370kcal
Ingredients
- 12 ounces linguine
- olive oil
- 1 pound cherry tomatoes sliced in half or quarters
- 2 cloves garlic minced
- 1 teaspoon Greek herb blend
- 12 green olives* sliced in half or thirds
- 1 tablespoon non-pareil capers drained
- 1 pound sea scallops side muscles removed
- Fresh cilantro minced
Instructions
- Prepare the linguine according to package directions. Drain, and set aside.
- While the pasta cooks, in a large skillet or saute pan, pour a thin layer of olive oil to cover the bottom. Heat over medium until shimmering, and then add the tomatoes. Cook until the tomatoes are soft, almost jammy.
- Add the garlic, Greek herbs, olives, and capers, and stir well. The sauce should be rich and tomatoey.
- Add the pasta and toss with the sauce.
- In another skill, heat about a tablespoon of olive oil over medium/medium-high until shimmering. Pat the sea scallops dry with a paper towel, and add to the pan. Let the scallops cook on one side until they begin to brown**. Flip and sear the other side.
- Transfer the scallops to the pasta, garnish the dish with cilantro, and serve.
Notes
* Castelvetrano is a lovely, buttery green olive - highly recommended for this dish!
** Depending on how the sea scallops were packaged, they may or may not brown. Keep on eye on the scallops' middles and watch for opaqueness. If there's no browning on the cooked side, you'll have to use opaqueness as the test for doneness.
Nutrition
Calories: 370kcal