Seared Scallop Pasta with Browned Butter & Sage
Browned butter and sage! What could possibly top those flavours? I will tell you what… scallops!
This recipe is ridiculously simple and tastes like a dish you would buy at a five star restaurant. A nice quick dinner to impress your guests! Or, if you are new mommy like me and “Date Night” is a thing of the past, you can create a romantic dinner for two at home. Quickly throw down a table cloth, two candles and a big bowl of scallop pasta in front of your hubby and he may just remember why he married you in the first place!
- Greenfish Scallops (about 16 - 20 Large)
- 5 Tbsp Butter
- 20g fresh Sage Leaves
- 1/2 cup Parmesan Cheese
- 3/4 pack of Linguini Pasta
- Salt & Black Pepper
- Cook pasta as per package instructions.
- While the pasta is cooking, sear the scallops.
- Dry scallops off with a bit of paper towel.
- Once most of the moisture has been removed, season both sides with salt and pepper.
- In a pan melt the 1 tablespoon of the butter on a medium to high heat.
- When the butter is bubbling, place the scallops in the hot pan and sear for 1 to 1 and a half minutes per side depending on how big the scallops are. Do not allow the butter to burn.
- The scallops are done when they turn from translucent to white, and they should turn a lovely golden colour on the outside from the caramelization.
- Remove scallops from the pan and set aside.
- Drop the heat to medium and add the remaining 4 tablespoons of butter, allowing it to bubble and melt and turn a golden colour, being careful not to let it burn.
- Add the sage leaves and fry for a minute or two.
- Drain the pasta.
- Place the pasta and seared scallops into the browned butter and sage mixture and toss together.
- Add the parmesan, salt and pepper and toss once more.
- Serve immediately.