Ingredients: |
Ingredients: For the Bread Crumbs
4 Slices white bread, torn into pieces, or 2 cups of panko bread crumbs
3 Slices bacon, chopped
1 Tablespoon of butter
3 Cloves garlic, finely minced
½ Teaspoon kosher salt
½ Teaspoon freshly ground black pepper
¼ Cup finely grated parmigiano- reggiano cheese
For the Pasta and Scallops
Kosher salt
10 Ounces linguine (about 2/3 of the box)
¾ Pound scallops (12 large, or more if smaller)
Canola oil, for searing
Freshly ground black pepper
½ Cup chicken broth
2 Tablespoons butter
¾ Cup sour cream
½ Cup finely grated parmigiano- reggiano cheese
¼ Cup finely chopped chives
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Directions: |
Directions:Step One:
To make your bread crumbs, insert the bread into a food processer and process until it forms fine bread crumbs and pour them into a bowl. If you are using panko, skip the food processer and put panko bread crumbs into the bowl. I personally just use panko bread crumbs. Next, start grading your fresh parmesan cheese and set aside for later. ALWAYS USE FRESH!
Step Two:
Cook the bacon over medium-low heat in a large skillet until crisp for about 5 minutes. Remove bacon from the pan and keep the remaining bacon fat in the pan. Add 1 tablespoon of butter and swish around to melt. Add the garlic and cook for 1 to 2 minutes, stirring frequently until you can smell the garlic but it has not browned yet. Increase the heat to medium and add the bread crumbs. Stir the bread crumbs frequently to brown the bread crumbs for about 7 to 8 minutes (a couple minutes less if using panko, they can burn quick). Remove from heat, add the salt and pepper and transfer to a plate to cool for 5 minutes. Add in crumbled bacon and parmesan and toss.
Step Three:
To make the pasta, bring a large pot of salted water to a boil and add the linguine. Cook pasta according to package directions.
Step Four:
Pat the scallops with a paper towel dry. VERY DRY. This makes all the difference. Do not salt them yet, it will make them produce water and you want to keep them dry. Heat a large NOT NON-STICK for 2 minutes. It should be very hot but not screaming hot. Add enough oil to cover the bottom of the pan. Pat down your scallops one more time and season them generously with salt and pepper. Add the scallops to the pan seasoned side down AND DO NOT TOUCH THEM! Do not mess with them the entire time they cook until they need to be flipped! They need to develop a nice sear. THIS IS EVERYTHING! Cook for 1.5 to 2 minutes. Pat the tops of the scallops again with a paper towel and season with salt and pepper. Flip the scallops for another 1.5 minutes max. And again, do not touch them! *Cook for less time if they are smaller scallops. When finished cooking, move the scallops onto a plate and wipe out skillet if it is too dark.
Step Five:
Add the broth to the pan and stir to scrape up any brown bits. Cook until the liquid is reduced by half. Be careful, it will be quick. Whisk in the butter and add the sour cream, salt and pepper to taste. Stir until smooth and cook for about a minute until hot. Remove from heat.
Step Six:
Drain pasta when finished cooking, but keep a little pasta water aside. Add the pasta to the sour cream mixture and toss. If it looks dry, splash a little pasta water you set aside in it. Add the scallops and any juices to the pasta. Add in the parmesan and half of the bread crumbs, and chives and toss. Divide into bowls and top with remaining bread crumbs and parmesan. |
This recipe for Scallop LInguine is from