GREENSBORO, N.C. — Summer is almost here and we're heading to the coast with the June issue of Our State Magazine.
The annual coastal June issue features Atlantic Beach, Oak Island, Carolina Beach & more, plus beach reads and where to eat, shop & play along the North Carolina coast.
Chef Lynn Wells shares recipes to bring the coastal cuisine to your dinner table including seared scallop pasta with almonds, lump crab salad, clam chowder and a bonus online recipe of fried oyster salad with lemon balsamic dressing.
Seared Scallop Pasta with Almonds
Yield: 4 servings.
½ cup fresh lemon juice
1 cup vegetable or seafood stock
3 tablespoons sugar
3 teaspoons cornstarch
1 teaspoon salt
1 cup slivered almonds
Zest of 2 lemons
3 tablespoons olive oil
1 tablespoon olive oil
1½ pounds large dry-pack sea scallops
Salt and black pepper to taste
1 pound angel hair pasta, cooked per package directions
Fresh basil leaves (for garnish)
4 tablespoons slivered almonds, toasted (for garnish)
In a small bowl, whisk together lemon juice, stock, sugar, cornstarch, and salt. Set aside.
Place 1 cup almonds in a food processor and pulse until all almonds appear to be chopped. Add lemon zest and olive oil, and pulse to a thick paste consistency. Set aside.
Add the sauce mixture to a skillet over medium heat and cook until sauce thickens.
Meanwhile, in a separate skillet (cast iron preferred), warm 1 tablespoon olive oil over medium-high heat. Season both sides of scallops with salt and black pepper and add to hot pan. Once scallops are in hot skillet, don’t move them around. Cook 2 minutes per side, until golden brown on the outside and opaque/cooked through on the inside.
Place cooked pasta in a large mixing bowl. Spoon sauce over pasta and toss to coat. Divide pasta among 4 plates or bowls and arrange scallops on top. Spoon almond paste topping over pasta and scallops. Garnish with fresh basil leaves and reserved toasted slivered almonds.