Seared Scallops w/ Fresh Linguine & Romano Cheese

By Cookie67

Ingredients

• 1 (9-ounce) package refrigerated linguine
• 1/4 cup plus 2 tbsp (about 1 1/2 ounces) finely grated fresh Romano cheese, divided
• 2 tbsp olive oil, divided
• 2 tbsp chopped fresh basil
• 1/2 tsp black pepper
• 1/8 tsp salt
• 1 1/2 pounds sea scallops
• 4 lemon wedges

Details

Servings 4

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tbsp pasta water. Combine pasta, reserved 2 tbsp pasta water, 1/4 cup cheese, 1 tbsp oil, chopped basil, and pepper in a large bowl; toss well.

2. Heat remaining 1 tbsp oil in a large cast-iron skillet over high heat. Sprinkle salt, evenly over scallops; add scallops to pan. Cook 1 minute on each side or until golden brown.

3. Place 1 cup pasta mixture on each of 4 plates; top each serving with about 3 scallops and 1 1/2 tsp remaining cheese. Serve with lemon wedges.