Classic
8 to 10 U 10/12 Scallops
Optional: ½ lb mussels
¾ lb Linguine
2 T Butter
Tio Ernesto’s Sazon Cubano Classic
1 T Olive Oil
2 Cloves Garlic Crushed or Minced
Zest of one lemon
Juice of ½ Lemon
¼ C Fresh Chopped Parsley; If dried is all you have, go with 1/8 C
Grated Parmesan or Romano Cheese – do this to taste, but ¼ C is a good amount with which to start
Ingredients
Measuring Spoons and cups
2 Skillets – Either Iron or Stainless will do. Iron is used above as I like to sear scallops in the iron skillet
Kitchen Tools Needed:
The trick here is to make sure that the scallops are seared before the pasta gets too done.
Set the scallops on a cutting board with paper towels on both sides. Make sure the scallops get dry
Once the scallops are dry, liberally season each side with Tio Ernesto’s Sazon Cubano Classic
Mince / crush two cloves of garlic, and combine with 1 T Olive Oil and set aside
Zest the lemon, squeeze the lemon juice, chop the parsley and grate the cheese. No need to
combine, but set aside
While the pasta is boiling, sear the scallops being careful not to over cook
The scallops should be started about 7-10 minutes before the pasta is ready
Once the scallops are done, pour the olive oil and garlic into the skillet. Let it sit while the pasta finishes
If you want to cook mussels, you might want to consider putting them in a dry pan when you start the
pasta.
While you are searing the scallops put about ½ inch water in the 2nd pan with the mussels in it and
turn the burner onto medium-low and cover.
When the mussels open, they are done. Throw away any which do not open.
When you buy the mussels, ask for those which already have the beard removed.
IMPORTANT: When the pasta is done lift it out with tongs and transfer to the skillet. The extra pasta
water will help make a sauce in the pan
Once the pasta is moved to the skillet, add the parsley, lemon juice, lemon zest and cheese and mix
Put the scallops or mussels on top and enjoy!!!
Instructions
This pairs well with pinot noir or a light white wine