Seared Scallops with Brown Buttered Linguine


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


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

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

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

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Benjamin Ing
Head Chef, Noma