Seared Scallops with Fresh Linguine and Romano Cheese

Yield: 4 Servings

1  (9-ounce) package refrigerated linguine
1/4  cup  plus 2 tablespoons (about 1 1/2 ounces) finely grated fresh Romano cheese, divided
2  tablespoons  olive oil, divided
2  tablespoons  chopped fresh basil
1/2  teaspoon  black pepper
1/8  teaspoon  salt
1 1/2  pounds  sea scallops
4  lemon wedges

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water. Combine pasta, reserved 2 tablespoons pasta water, 1/4 cup cheese, 1 tablespoon oil, chopped basil, and pepper in a large bowl; toss well.

2. Heat remaining 1 tablespoon oil in a large cast-iron skillet over high heat. Sprinkle salt evenly over scallops; add scallops to pan. Cook 1 minute on each side or until golden.

3. Place 1 cup pasta mixture on each of 4 plates; top each serving with about 3 scallops and 1 1/2 teaspoons remaining cheese. Serve with lemon wedges.

Calories: 495 (23% from fat); Fat: 12.5g (sat 3g,mono 5.8g,poly 1.5g); Protein:51.7g; Carbohydrate:42.4g; Fiber:1.9g; Cholesterol:110mg; Iron: 5.6mg; Sodium: 872mg; Calcium: 177mg

** My Notes **
 - The key to obtaining the perfect sear on the scallops is to cook them in a very hot pan. Fresh linguine has a silky texture that provides a nice contrast to the browned crust on the scallops.