Ingredients:

  • 1 lb (450 g) Linguini pasta
  • 3 Tbsp (45 g) Coarse salt (for the pasta water)
  • ½ cup (120 ml) Dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • ½ cup (120 ml) Reserved starchy pasta water
  • 1 lb (450 g) Large sea scallops (about 12–16 scallops)
  • 1 Tbsp (15 ml) High-heat oil (e.g., refined olive oil or grapeseed oil)
  • 1 Tbsp (15 g) Unsalted butter (for searing)
  • Pinch Sea salt and freshly ground black pepper (for seasoning the scallops)
  • 2 Tbsp (30 g) Unsalted butter (for sauce)
  • 2 Small shallots, finely minced
  • 4 cloves Garlic, finely minced
  • 1 cup (150 g) Frozen sweet peas
  • Zest of 1 Large lemon
  • 2 Tbsp (30 ml) Fresh lemon juice
  • ¼ cup (5 g) Fresh flat-leaf parsley, roughly chopped

Instructions:

  1. Prep the Scallops: Pat the scallops aggressively dry with paper towels. Remove the small, tough side muscle (if present). Season both sides lightly with salt and pepper.
  2. Cook the Linguini: Bring the large pot of water to a rolling boil. Add 3 Tbsp salt. Add the linguini and cook until al dente (usually 1-2 minutes shy of package directions).
  3. Prepare the Starch: Before draining, scoop out ½ cup (120 ml) of the starchy pasta cooking water and set it aside. Drain the pasta immediately.
  4. Heat the Pan: Place the heavy-bottomed pan over medium-high to high heat. Add 1 Tbsp oil and 1 Tbsp butter. The fat should shimmer and slightly smoke when ready.
  5. Sear the Scallops: Lay the scallops into the hot pan, ensuring they are not touching (sear in batches if necessary—do not overcrowd!). Cook undisturbed for 90 seconds to 2 minutes until a deep golden-brown crust forms.
  6. Flip and Finish: Flip the scallops and cook for another 60–90 seconds. They should be opaque on the exterior but still translucent in the center. Remove the scallops immediately to a clean plate and set aside.
  7. Sauté Aromatics: Reduce the heat to medium. Add 2 Tbsp of fresh butter to the scallop pan (using the flavorful drippings, or fond). Add the minced shallots and cook until softened, about 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  8. Deglaze: Pour in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a simmer and reduce slightly (about 1 minute).
  9. Emulsify: Add the reserved pasta water, lemon zest, and frozen peas. Bring the sauce back up to a gentle simmer. Swirl the pan or whisk constantly until the sauce thickens slightly and emulsifies (becomes creamy).
  10. Toss the Pasta: Add the drained linguini and fresh lemon juice to the pan. Toss to coat completely in the sauce.
  11. Finish and Serve: Stir in the chopped parsley. Gently fold the seared scallops back into the pasta mixture (do not over-mix, as this can make the scallops tough).
  12. Plate: Serve immediately, perhaps with a final drizzle of good olive oil and a twist of black pepper.