Ingredients:

  • 1 lb Jumbo Sea Scallops (U-10 or U-12 count)
  • 1 tbsp Grapeseed oil
  • 0.5 tsp Sea salt
  • 0.25 tsp Cracked black pepper
  • 2 tbsp Unsalted butter
  • 4 cloves Garlic, minced
  • 0.5 cup Sun-dried tomatoes in oil, julienned
  • 2 cups Fresh baby spinach, packed
  • 1 cup Heavy cream
  • 0.5 cup Freshly grated Parmesan cheese
  • 0.25 tsp Red pepper flakes
  • 8 oz Linguine or Spaghetti

Instructions:

  1. Pat the scallops aggressively dry with paper towels. Season with salt and pepper only seconds before cooking to prevent moisture release.
  2. Heat a 12-inch heavy skillet with grapeseed oil until shimmering and just starting to smoke. Place scallops in the pan in a clockwise pattern.
  3. Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip and sear for 60-90 seconds on the second side. Remove to a warm plate.
  4. Reduce heat to medium. Add butter to the pan, scraping up the browned bits. Sauté minced garlic and sun-dried tomatoes for 1 minute.
  5. Pour in heavy cream and bring to a gentle simmer. Stir in the baby spinach until wilted, then whisk in the Parmesan cheese and red pepper flakes until the sauce is silky and emulsified.
  6. Toss the cooked linguine into the sauce and top with the seared scallops. Garnish with fresh basil and lemon wedges.