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YIELD
6 servings
TYPE
TIME
25 minutes
LEVEL
Intermediate
Here's What You'll Need
1
linguine, sea scallops, jumbo shrimp, butter, olive oil, salt, black pepper, garlic, anchovy fillets, lemons, red pepper flakes, parmigiano reggiano, parsley
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2
Place sea scallops on a paper towel-lined plate to absorb any excess moisture. Place a second paper towel on top, pressing very gently on top of the scallops. Let sit for 10 minutes.
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3
Meanwhile, bring a large pot of water to a rapid boil, then season with salt. Cook pasta according to package directions till al dente. Reserve 1 cup of cooking liquid, then drain pasta.
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4
Heat butter and oil in a skillet. Season scallops and shrimp with salt and pepper. When hot, add scallops to the pan and cook, undisturbed, for 1-2 minutes. Flip, then cook another minute. Remove to a tray.
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5
Turn the heat down, then add shrimp to the pan. Cook about 1-2 minutes per side, just until shrimp are opaque. Transfer to tray with scallops.
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6
Cut 1 lemon into thin slices about ¼" thick. Add lemon to the pan, then cook until charred, about 1 minute per side. Remove to the tray with seafood.
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7
Add olive oil and butter, then add minced garlic, anchovies, lemon zest, and red pepper flakes. Cook, breaking up the anchovies with the back of a spoon, until melted into the sauce, about 3 minutes.
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8
Pour in the drained, cooked pasta, along with ½ cup reserved cooking liquid. Stir to thoroughly coat pasta in the lemon garlic pasta sauce.
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9
Add seafood and cooked lemon slices back to the skillet, then stir in Parmesan cheese and parsley. Serve with a pinch of flaky sea salt, then garnish with additional cheese and herbs as desired.
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