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Creamy Preserved Lemon Scallops Pasta

Seared sea scallops and preserved lemon rind folded into a simple parmesan cream sauce, tossed with pasta for a dish that tastes fancier than the effort involved.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 580
Ingredients Method

Ingredients
  

  • 12 ounces linguine or fettuccine
  • 1 pound large sea scallops patted very dry
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter divided
  • 3 garlic cloves minced
  • 1 preserved lemon pulp discarded, rind finely minced
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan
  • Kosher salt and black pepper to taste
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.
  2. While the pasta cooks, season the scallops lightly with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the scallops in a single layer, without crowding, and sear for 90 seconds per side, until golden. Remove and set aside.
  4. Lower the heat to medium and melt 1 tablespoon of the butter in the same skillet. Add the garlic and cook for 30 seconds until fragrant.
  5. Stir in the minced preserved lemon rind and cook for 30 seconds more.
  6. Pour in the heavy cream and simmer gently for 3 to 4 minutes, until it starts to thicken slightly.
  7. Remove from heat and stir in the Parmesan and remaining tablespoon of butter until smooth.
  8. Add the drained pasta to the sauce, tossing to coat and adding splashes of reserved pasta water as needed to loosen it.
  9. Divide the pasta among plates, top with the seared scallops, and garnish with parsley.