½ pound linguine – cooked all dente ½ cup of the reserved pasta water ...

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The sweet corn and leek risotto paired with a rich brown butter sauce enhances the fresh scallops for a warm and unique meal. Find more seafood recipes in The Catch. In a medium saucepan, add 4 ...

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Cook over a medium-high heat on both sides for about 2-3 minutes, until starting to get crispy. Move to a plate and cook the scallops in the bacon fat that’s left behind – about 2 minutes each ...

Cook undisturbed for 3-5 minutes until charred ... While the sauce is simmering, dry the scallops and remove the side muscle. Season them generously with salt and pepper. 8.