April 7, 2016
4 tablespoons Tantillo Premier Extra Virgin Olive Oil
1 lb. (1 box) Tantillo Linguine Pasta, cooked, drained and cooled
1Preheat oven to 375°F. Cut the tops off of the garlic bulbs and wrap each loosely with aluminum foil, leaving the top open slightly (like a chimney). Drizzle 2 tablespoons of extra virgin olive oil into each foil opening. Place onto a baking sheet and roast for 15-20 minutes or until garlic is golden brown. Remove from the oven and let cool to room temperature. Once cooled, remove the individual garlic cloves and set aside.
2Using paper towels, gently pat dry the scallops. Once dry, season with salt and pepper. Heat extra virgin olive oil in a large skillet over medium-high heat and sear scallops. Cook for 1-2 minutes or until scallops are tender. Remove from the pan using a slotted spoon and set aside.
3Reduce heat to medium and whisk in butter. Once butter is melted, sift in flour and whisk, creating a roux. Whisk in broth and bring to a simmer. Once simmering, whisk in roasted garlic cloves.
4Stir in cooked linguine and arugula. Once arugula has wilted (1-2 minutes), stir in cooked scallops. Season to taste with salt and pepper before serving.
Here are a few pointers to help you perfect this delicious linguine and scallops recipe!
Linguine originated in the Liguria area of Italy, a region renowned for fresh seafood pasta dishes, making Tantillo Linguine Pasta the perfect choice for this recipe. Linguine noodles are long, thin strands of pasta ideally made for thicker, stickier sauces and twirling around tender morsels. Yum!
There is a fine line between perfectly cooked pasta and pasta that is too soft. Al dente is the term used to describe pasta cooked to perfection, having just the slightest hint of “bite.”
To achieve the perfect al dente texture, bring a large pot of salted water to boil. Pour in your noodles and stir. Boil for approximately 7-8 minutes, taste-testing every so often, until the noodles are soft with just a hint of chew. Drain, rinse, and toss with the rest of your ingredients. Voila, perfectly cooked pasta!
Scallops, like other mollusks, come in a number of sizes and shapes. Sea scallops tend to be larger in size than bay scallops: think quarter vs. nickel. The advantage to using a bay scallop in your pasta recipe is that they’re naturally bite-sized. No need for cutting—just cook, eat, and enjoy.
Bay scallops cook very quickly given their small size. This means it’s very important to sear them as quickly as possible, 1-2 minutes maximum. You want the texture of your scallops to be tender, easily breaking apart with a fork. If you cook them any longer, it will result in a rubbery and tough scallop. If you cook them too short, they’ll be raw. It may take some practice to get the timing right, but the results are definitely worth it!
Drying off your scallops removes the excess surface water. This step makes all the difference! Leaving the water on your scallops will cause them to steam instead of sear. Searing locks in all the juices and keeps your scallops tender.
A roux is a combination of flour and butter used to thicken sauces. The ratio is one part butter to one part flour.
The general rule of roux is that for every cup of liquid you would like to thicken, you should use about 1 1/2 tablespoons each of flour and butter. This will give you a moderately thick sauce, enough to coat the back of a spoon. If you like thinner sauces or thicker sauces, just increase or decrease by half.
Extra virgin olive oil is a great way to enhance your pasta dishes. Tantillo Premier Extra Virgin Olive Oil is the ideal everyday oil, cold-pressed to lock in those bold, balanced flavors—and created with only the best olives the Mediterranean can produce. Try a bottle today to enhance all of your favorite pasta dishes.