Scallops L’Orange & Linguine
Tender seared scallops on a bed of linguine and drizzled with an orange & wine pan sauce. Heaven!
  • 1 lb linguine, cooked according to package directions, reserving ½ c pasta water
  • salt & pepper
  • 2 lb sea scallops
  • 2 Tb butter, divided
  • ⅔ c sweet white wine
  • 1 orange
  1. To begin, trim and pat dry the sea scallops. Lightly sprinkle with salt & pepper.
  2. Begin cooking your linguine. In a non-stick skillet, heat a tablespoon of the butter. Cook the scallops on medium high heat until just golden- about a minute on each side. Work in batches so you don’t crowd them. Set the scallops in a dish and cover to keep warm. Reserve some of the pasta water just before you drain the linguine. Pour the white wine in the skillet. Add in about a tablespoon of fresh orange zest from the orange. Squeeze in the juice of the orange and pour in a half cup of the pasta water. Finally, add in the remaining tablespoon of butter and let this simmer together over low heat for just a minute. Set the scallops in the pan for just a moment to warm them back up.
  3. Place the linguine in a serving dish. Pour the scallops and sauce over the pasta.
  4. Enjoy!
Recipe by Cosmopolitan Cornbread at