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Linguine With Calico Scallops & Arugula

Yields1 Serving

Tantillo Recipes

 2 bulbs fresh garlic
 4 tablespoons Tantillo Premier Extra Virgin Olive Oil
 1/2 lb. Calico Bay scallops
 1 teaspoon kosher salt
 1/2 teaspoon cracked black pepper
 3 tablespoons butter, cut into cubes
 3 tablespoons all-purpose flour
 1/2 quart vegetable or seafood broth
 1 lb. (1 box) Tantillo Linguine Pasta, cooked, drained and cooled
 3 cups baby arugula
1

Preheat oven to 375°F. Cut the tops off of the garlic bulbs and wrap each loosely with aluminum foil, leaving the top open slightly (like a chimney). Drizzle 2 tablespoons of extra virgin olive oil into each foil opening. Place onto a baking sheet and roast for 15-20 minutes or until garlic is golden brown. Remove from the oven and let cool to room temperature. Once cooled, remove the individual garlic cloves and set aside.

2

Using paper towels, gently pat dry the scallops. Once dry, season with salt and pepper. Heat extra virgin olive oil in a large skillet over medium-high heat and sear scallops. Cook for 1-2 minutes or until scallops are tender. Remove from the pan using a slotted spoon and set aside.

3

Reduce heat to medium and whisk in butter. Once butter is melted, sift in flour and whisk, creating a roux. Whisk in broth and bring to a simmer. Once simmering, whisk in roasted garlic cloves.

4

Stir in cooked linguine and arugula. Once arugula has wilted (1-2 minutes), stir in cooked scallops. Season to taste with salt and pepper before serving.

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