Spicy Scallop Linguine with Creamy Marinara and Parsley Breadcrumbs
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Ingredients & Equipment
What we send
- 10 ouncesbay scallops
- 1/4 ounceparsley
- 3 clovesgarlic
- 3 packetsunsalted butter
- 114-ounce can whole peeled tomatoes
- 1/4 cupwhite wine
- 1/4 teaspoonsugar
- 8 ounceslinguine
- 2 tablespoonspanko breadcrumbs
- 8 ouncesheavy cream
- 1/2 teaspooncrushed red pepper
- 1/4 teaspoononion powder
- 1/4 teaspoondried oregano
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" large pot with lid
- 10" medium high-sided pan
- 10" medium pan
- Crustacean Shellfish
Bring a large, covered 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 and roughly chop leaves, discarding stems. Peel shallot and mince. Mince garlic. Heat 2 packets butter in a medium high-sided pan over medium heat. When butter is foamy, add spice mix, shallot, and garlic and cook, stirring, until fragrant, 3-4 minutes.
Pour whole tomatoes and their juices into a large bowl and squeeze to break into bite-size pieces. Increase heat under pan with aromatics to medium high. Add wine and cook until reduced by half, about 2 minutes. Add sugar, tomatoes, and half of parsley. Cook, pressing tomatoes with a spoon to release their juices, until sauce has thickened, 7-9 minutes. Season with ½ teaspoon salt and pepper. Remove pan from heat.
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 separate medium pan over medium-high heat. When oil is shimmering, add breadcrumbs and toast, stirring, until golden, 1-2 minutes. Transfer to a small bowl and set aside until Step 6. Wipe pan clean.
Pat scallops very dry with paper towel. Heat 1 tablespoon 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. Add 2 tablespoons heavy cream and cook, stirring, to warm through, about 1 minute (save remaining cream for mashed potatoes). Add linguine and remaining butter and toss to coat. Stir in reserved pasta water, 2 tablespoons at a time, until sauce is silky and clings to pasta (you likely won't use all of the pasta water). Remove pan from heat.
Plate spicy scallop linguine
Add remaining parsley to bowl with toasted breadcrumbs and toss to combine. Using a slotted spoon (to drain off excess liquid), transfer scallops to pan with pasta and stir to combine. Divide spicy scallop linguine between serving plates, garnish with parsley breadcrumbs, and dig in!