Linguini with Scallops and Mizithra Browned Butter
Linguini with Scallops and Browned Butter is easy and absolutely decadent. The buttery, nutty sauce combines well with the richness of the scallops.
- 4 oz Linguini
- 2 Cups Broccoli Chopped
- 1 Cup Tomatoes Chopped
- 2 Tsp Olive oil
- 4 Sea Scallops
- 4 Tbsp Butter Unsalted
- 4 Tbsp Mizritha cheese Grated
- 1/4 Tsp Pepper
Bring pot of water to boil and add linguini. Allow to cook until al dente, about 4 minutes. Drain and add to serving bowl.
In a microwave safe bowl, cook broccoli for 1 minute until just tender and remove from microwave and add tomatoes.
Remove muscle from Scallops and sprinkle with pepper.
Add oil to frypan and bring to medium heat. Add Scallops and allow to sauté 1 1/2 minutes on each side until golden brown. Remove to a plate.
In frypan cook butter until foamy over medium heat, stirring constantly and continue to cook until just amber colored. Remove from heat and strain either through cheese cloth or through a very fine strainer.
Pour clarified butter over linguini and sprinkle with mizithra cheese. Lightly mix to ensure cheese is well blended. Then mix in broccoli and tomatoes and top with Scallops.
Calories: 498kcal | Carbohydrates: 51g | Protein: 10g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 240mg | Potassium: 590mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1895IU | Vitamin C: 91.4mg | Calcium: 69mg | Iron: 1.6mg