Serves 4 / A light dish that’s perfect for a simple dinner. Serving tip: Accompany with a salad of endive and radicchio tossed with lemon juice and olive oil.
8 ounces linguine
2 tablespoons unsalted butter
2 tablespoons olive oil
½ cup minced shallots
2 small Serrano peppers, seeded and finely minced
1 pound bay scallops, rinsed and patted dry
4 tablespoons lime juice
- Cook pasta in boiling water until al dente, about 8 minutes. Drain. Place in a serving bowl and keep warm.
- While pasta is cooking, in a large skillet, heat butter and olive oil over medium-high heat. Sauté shallots, peppers, and scallops, stirring frequently, until scallops are tender, about 3 minutes. Add lime juice and cook for 1 minute longer. Using a slotted spoon, transfer scallops to pasta bowl. Bring sauce to a boil and cook for 1 minute to slightly reduce. Season with salt and pepper. Pour sauce over scallops and cooked pasta; toss and serve.
PER SERVING: 430 cal, 32% fat cal, 15g fat, 6g sat fat, 83mg chol, 28g protein, 46g carb, 1g fiber, 207mg sodium
What do you think of this recipe? Love it? Could be better? Share your experience, ask questions, or post comments and helpful cooking hints on our DL Recipe Feedback forum, hosted by senior food editor Elisa Bosley