Careme

Instructions

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1. 1.

   Slice 12 ounces baby bella mushrooms. Remove 8 sage leaves from their stems. Zest 1 lemon to yield 1 teaspoon, then squeeze 1 tablespoon juice.

2. 2.

   Pat 12 ounces scallops very dry and season with 1 teaspoon Diamond Crystal kosher salt. Refrigerate for 10 minutes while you start the pasta and mushrooms.

3. 3.

   Bring 1½ quarts water to a boil in a pot. Add 3 tablespoons plus 1 teaspoon Diamond Crystal kosher salt, then 6 ounces linguine. Stir as it softens and cook until just shy of al dente, about 9–11 minutes. Reserve ¼ cup pasta water before draining.

4. 4.

   While the pasta cooks, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Spread the mushrooms in the skillet and cook for about 8 minutes, stirring occasionally, until deeply browned. Season with 1 teaspoon Diamond Crystal kosher salt and transfer to a plate.

5. 5.

   Pat the scallops dry again. Heat the remaining 1 teaspoon olive oil in the skillet over medium-high heat. Sear the scallops without moving them for about 2 minutes per side, until golden; pull at 125°F. Transfer to a plate and rest for 2 minutes.

6. 6.

   Reduce the heat to medium. Melt 2 tablespoons unsalted butter in the skillet with the sage leaves, swirling for 1–2 minutes until the butter turns nut-brown and the sage crisps. Return the mushrooms to the skillet; add the lemon zest, lemon juice and reserved pasta water. Toss with the drained linguine for about 1 minute, until glossy.

7. 7.

   Twirl the linguine and mushrooms onto two plates, top with the scallops, and spoon over the sage butter.

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