Pan-Seared Scallops with Linguine and Roasted Pine Nuts

5 comments… add one

  1. Jenna October 4, 2010, 10:51 am

    Congrats on being featured on TK this week! I just followed the link to your blog and I was met with great photography and deliciously pan seared scallops! Yum. I think pan searing is the best way to make them, but the price can be hard to swallow here in Chicago ($12.99/lb or higher . . .)

    1. lacey - a sweet pea chef October 4, 2010, 6:38 pm

      Hi Jenna! Thanks for the heads up about TK…I hadn’t checked it yet since I’m away from home. Very exciting!! Yes, the price of scallops can be tough to chew sometimes. They were on sale for $9.99/lb I believe when I bought them. Luckily, they don’t weigh too much. Thanks again for commenting…and welcome to my blog! :)

  2. Lers October 21, 2010, 4:35 pm

    Saw this on foodgawker and used it for my first time making scallops…delicious! Thanks for the tips!

    1. lacey - a sweet pea chef October 21, 2010, 7:51 pm

      Hi Lers! Yay, that makes me so happy to hear! So glad you enjoyed the recipe and that you tried out scallops on your own too. Thanks for sharing.

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