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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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Dry the Scallops

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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Cook Pasta

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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Sear Scallops

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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Cook Shrimp

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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Char the Lemon

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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Make the Sauce

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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Add Pasta

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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Serve Immediately

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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