Seared ‘Disco' Scallops With Oregano And Lemon Linguine Recipe by Laura
Cooking Instructions 10 minutes 1 Prepare the scallops. Remove the side muscle (foot) from each scallop and separate the coral. Clean the coral and place in the oven for an hour at 120 degrees C to dry it out. Remove from the oven. Lightly grate the lemon, squeeze out the lemon juice, keeping the wedges. Boil the pasta according to instructions. If not using lemon pasta, put a lemon in the pasta water. 2 Heat a skillet over medium heat and add the olive oil. Sear the scallops for 30 to 45 seconds on one side. Do not move the scallop in the pan. Turn off the heat and add the lemon wedges, butter and lemon juice and continuously coat the scallops as they cook for 30 seconds. Remove the scallops from the pan. 3 In the same pan, over medium heat, add the oregano leaves, goat's cheese (if adding) and the butter. Let the butter and goat cheese melt and simmer for 20-30 seconds. Add in a ladle of pasta water, give it a shake. 4 Turn off the heat, add the pasta and place the scallops back in the pan. Gently toss to coat the scallops and pasta with the sauce. Serve with a grating of the dried scallop coral, a little grated lemon zest, pinch of green pepper and a few oregano leaves. Buon appetito. 1 Prepare the scallops. Remove the side muscle (foot) from each scallop and separate the coral. Clean the coral and place in the oven for an hour at 120 degrees C to dry it out. Remove from the oven. Lightly grate the lemon, squeeze out the lemon juice, keeping the wedges. Boil the pasta according to instructions. If not using lemon pasta, put a lemon in the pasta water. 1 Prepare the scallops. Remove the side muscle (foot) from each scallop and separate the coral. Clean the coral and place in the oven for an hour at 120 degrees C to dry it out. Remove from the oven. Lightly grate the lemon, squeeze out the lemon juice, keeping the wedges. Boil the pasta according to instructions. If not using lemon pasta, put a lemon in the pasta water. 2 Heat a skillet over medium heat and add the olive oil. Sear the scallops for 30 to 45 seconds on one side. Do not move the scallop in the pan. Turn off the heat and add the lemon wedges, butter and lemon juice and continuously coat the scallops as they cook for 30 seconds. Remove the scallops from the pan. 2 Heat a skillet over medium heat and add the olive oil. Sear the scallops for 30 to 45 seconds on one side. Do not move the scallop in the pan. Turn off the heat and add the lemon wedges, butter and lemon juice and continuously coat the scallops as they cook for 30 seconds. Remove the scallops from the pan. 3 In the same pan, over medium heat, add the oregano leaves, goat's cheese (if adding) and the butter. Let the butter and goat cheese melt and simmer for 20-30 seconds. Add in a ladle of pasta water, give it a shake. 3 In the same pan, over medium heat, add the oregano leaves, goat's cheese (if adding) and the butter. Let the butter and goat cheese melt and simmer for 20-30 seconds. Add in a ladle of pasta water, give it a shake. 4 Turn off the heat, add the pasta and place the scallops back in the pan. Gently toss to coat the scallops and pasta with the sauce. Serve with a grating of the dried scallop coral, a little grated lemon zest, pinch of green pepper and a few oregano leaves. Buon appetito. 4 Turn off the heat, add the pasta and place the scallops back in the pan. Gently toss to coat the scallops and pasta with the sauce. Serve with a grating of the dried scallop coral, a little grated lemon zest, pinch of green pepper and a few oregano leaves. Buon appetito. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Healthy Creamy Pesto Pasta Strawberry Cupcakes with Cream Cheese Icing Thai Drunken Noodles w/ Beef & Tofu| Pad Kee Mao Best Fluffy Banana Pancake Mexican Plum Churro Cake Healthy Creamy Pesto Pasta Strawberry Cupcakes with Cream Cheese Icing Thai Drunken Noodles w/ Beef & Tofu| Pad Kee Mao Best Fluffy Banana Pancake Mexican Plum Churro Cake Boerewors sausage roll Ghugni chaat Persian soury cherry rice Dahi Bhalla chaat (Evening snack) Salmon with Eggplant and String Beans Egg Fried Rice with Sausages Ground Beef with Celery and Bell Peppers Steamed Ribs with Yam Sauteed Cabbage Mix Fireless Nutritious Veg Sandwich Boerewors sausage roll Ghugni chaat Persian soury cherry rice Dahi Bhalla chaat (Evening snack) Salmon with Eggplant and String Beans Egg Fried Rice with Sausages Ground Beef with Celery and Bell Peppers Steamed Ribs with Yam Sauteed Cabbage Mix Fireless Nutritious Veg Sandwich