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Scallops and Linguine with Salsa Verde Dressing

Here was another first for me: Cooking scallops! I have only cooked them once before, but the really small bay scallops in a soup. I think I would always shy away from them mostly because of the cost, but nowadays it seems that prices are up on most foods. But there are those days when it's nice to treat yourself to a good home-cooked meal. The salsa verde dressing was inspired by one of my favorite Mexican chef's Aaron Sanchez. I really love his style of cooking Mexican foods. A trip to the farmer's market also influenced this dish because of all the fresh herbs and produce available. I have to enjoy it while I can... soon fall with be upon us and I will look back at a great summer of cooking!

Yields 4 servings

Ingredients:

16 scallops
8 ounces linguine, whole grain or regular
4 large cloves garlic, minced
1 teaspoon red pepper flakes
1/8 cup white wine
1/8 cup pasta water
Juice of 1 lime
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
1/4 cup olive oil
Salt and fresh cracked pepper

For Salsa Verde Dressing:
1/2 cup cilantro
1/2 cup parsley
1/4 cup fresh oregano
4 cloves garlic, chopped
4 bay leaves, crushed
2 serrano or 1 jalapeno, chopped
1/4 cup white vinegar
1 cup olive oil
Salt and fresh cracked pepper

The recipe makes enough dressing that you could serve a side salad of fresh greens or tomatoes with the scallops. This dressing is perfect a variety of dishes.

Directions:

1. In a small sauce pan, add 1/4 cup of olive oil and 4 cloves of minced garlic. Heat on low/medium heat until garlic starts to toast and become aromatic. Stir often so it does not burn and cook just until it's a nice golden color. Drain, reserving the oil, set garlic aside.

2. In a glass bowl, add the scallops and blot all excess moisture from them to make sure they are nice and dry. Season with salt, pepper, and a little of that reserved garlic-infused oil, just enough to coat. Cover and keep chilled until ready to use.

3. In a blender or processor combine all of the ingredients for the salsa verde dressing. Blend on high until very smooth. Taste for salt. Strain through a fine wire-mesh strainer, set aside.

4. Cook the pasta according to the package directions. When it's halfway through the cooking time, heat a large skillet to medium heat. Add 3 tablespoons of the reserved garlic oil. When it's good and hot, cook the scallops, only 8 at a time, so they sear nicely and don't steam. Cook for just a minute or two on each side or until you get a little browning. Transfer to a plate, set aside.

5. In that same skillet, add the white wine, lime juice, reserved toasted garlic, salt and pepper. Drain the pasta, reserving just about 1/8 of a cup of the pasta water. Add pasta and water to skillet, stir well to combine. Taste for salt, fold in the cilantro, parsley, and scallops. Drizzle pasta with salsa verde dressing before serving. Yields 4 servings.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Chile Relleno with Serrano Shrimp
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Everyday Mole Sauce
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas

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Scallops and Linguine with Salsa Verde Dressing

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