Seared Scallops with Brown Buttered Linguine

Ingredients

Makes 4 Servings
  • 16 Fresh Sea Scallops
  • 1 lb. Linguine Pasta
  • 1 cup Frozen Peas
  • 2 oz. Capers, drained
  • 3 oz. Black & Bolyard® Bay Leaf Brown Butter
  • 1/2 cup Panko Breadcrumbs
  • 1 Lemon, Juice and Zest
  • 2 oz. Extra Virgin Olive Oil
  • Sea Salt, to taste
  • Cracked Black Pepper, to taste

Preparation

  1. Bring a large pot of water to a boil. Season generously with sea salt.
  2. Preheat oven to 325F. Toss the panko bread crumbs, lemon zest, and 1oz of olive oil in a medium bowl.
  3. Mix well and season to taste with sea salt and cracked black pepper.
  4. Spread seasoned breadrumbs on a baking sheet and toast until golden, about 7 minutes. Set aside.
  5. Cook the linguine in the boiling water until it is al dente. Reserve 1/4 cup of pasta water.
  6. Meanwhile, pat the scallops dry and season with salt and pepper.
  7. Heat the rest of the olive oil in a skillet over high heat, and cook until nicely seared on one side, about 3 minutes, flip and cook for a minute more (Note: cook time varies with the size of scallops).
  8. Remove the pan from the heat and add the Black & Bolyard® Bay Leaf Brown Butter. Using a spoon, baste the seared scallops with the melted brown butter. Remove the scallops from the pan and set aside.
  9.  Add the pasta water to the brown butter in the pan and stir over high heat. Add the pasta, peas, and capers, and cook until the sauce is slightly thickened. Add the seared scallops back to the pan and toss them with pasta gently.
  10. Add the lemon juice and taste for seasoning. Add sea salt as needed.
  11. Plate the pasta, and liberally sprinkle the toasted bread crumbs and freshly cracked black pepper.
  12. Enjoy!
Photo by Julia Choi

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Testimonials

Black & Bolyard Brown Butter is my ultimate solution for preparing meals outside my restaurants. On my day off, I want to cook with very little effort, yet still create quick delicious food. Black & Bolyard Brown Butter saves time and delivers the taste of fine dining dishes at home.

Thitid ‘Ton’ Tassanakajohn
Chef & Owner, Le Du, Baan, and Backyard by Baan
Top Chef Thailand Judge

Black & Bolyard Brown Butter makes adding incredible flavor and texture to the simplest of dishes a breeze. Their brown butter is easily approachable for the home cook and incredibly efficient for the renowned Chef. Brown butter offers a unique flavor profile that is tough to perfect - it’s not easy to make as proper technique and precision must be applied. I use brown butter on everything from morning oats, to salad dressing, to finishing a ribeye fresh off the grill.

Michael Chernow
Founder, Seamore’s
Co-Founder, The Meatball Shop and Wellwell

I’m always looking at ways to expand flavor without adding more ingredients. In the kitchen, we roast, reduce, dehydrate, pickle and ferment to unlock the hidden potential of a singular ingredient. Black & Bolyard has done this masterfully with their brown butter. You can taste the quality of the butter and the technique that has gone into the process of slowly and deeply toasting the milk solids. From melting the Red Chili Brown Butter onto a piece of grill-kissed Spanish mackerel, to folding some Fresh Bay Leaf Brown Butter into a pastry cream to fill sweet and savory doughnuts, or even just a spread of the Original on a perfect piece of fresh sourdough, Black & Bolyard is your best chance at achieving maximum flavor.

Ilan Hall
Chef & Owner, Ramen Hood
Top Chef Winner Season 2

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Benjamin Ing
Head Chef, Noma