Spicy Scallop Linguine with Creamy Marinara and Parsley Breadcrumbs
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Ingredients & Equipment
What we send
- 10 ouncesbay scallops
- 1/8 ounceparsley
- 2 clovesgarlic
- 2 packetsunsalted butter
- 1/2 teaspoonItalian dried herb mix
- 1/4 teaspooncrushed red pepper
- 1 canwhole peeled tomatoes
- 1/4 cupwhite wine
- 1/4 teaspoonsugar
- 6 ounceslinguine
- 3 tablespoonspanko breadcrumbs
- 2 ouncesheavy cream
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" large pot
- 10" medium high-sided pan
- 10" medium pan
- Crustacean Shellfish
Bring a large pot of water to a boil over high heat. Pat scallops dry, place on a paper towel–lined plate, and season with ½ teaspoon salt. Rinse parsley; roughly chop leaves, discarding stems. Peel shallot and mince. Mince garlic. Heat 1 packet butter in a medium high-sided pan over medium heat. When butter is foamy, add dried herb mix, crushed red pepper, shallot, and garlic. Cook, stirring, until fragrant, 3-4 minutes.
While aromatics cook, pour whole tomatoes and their juices into a large bowl; gently squeeze to break into bite-size pieces. Increase heat under pan with aromatics to medium high. Add wine and cook until reduced by half, 1-2 minutes. Add sugar, crushed tomatoes, and half of parsley. Simmer, stirring occasionally, until sauce has thickened, 7-9 minutes. Remove pan from heat; season with ½ teaspoon salt and pepper.
While sauce simmers, season boiling water generously with salt. Stir in linguine and cook until al dente, about 8 minutes. Reserve 1 cup pasta cooking water, then drain and set aside. Meanwhile, heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add breadcrumbs and toast, stirring, until golden, 2-3 minutes. Transfer breadcrumbs to a small bowl and set aside. Wipe pan clean for the next step.
Pat scallops very dry with paper towel. Heat 2 teaspoons olive oil in pan from breadcrumbs over medium-high heat. When oil is shimmering, add scallops and sear, without stirring, 2 minutes (to keep them from sticking to the pan). Stir scallops and cook until opaque and cooked through, 1 minute more. Remove pan from heat.
Return pan with sauce to medium-high heat. Stir in 2 tablespoons heavy cream to warm through, about 1 minute. Add cooked linguine and remaining butter and toss to coat. Adding 2 tablespoons at a time, stir in reserved pasta cooking water until sauce is silky and clings to pasta (you likely won't need to use all of the pasta water). Remove pan from heat. Save remaining cream for your morning coffee.
Plate spicy scallop linguine
Add remaining parsley to bowl with toasted breadcrumbs and toss to combine. Using a slotted spoon to leave excess moisture behind, transfer scallops to pan with pasta and toss to combine. Divide spicy scallop linguine between serving plates, garnish with parsley breadcrumbs, and dig in!