The Nolan Recipe

Cook linguine

Bring a large pot of salted water to a rolling boil. Add 12 oz linguine and cook until just al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prep vegetables

While pasta cooks, thinly slice the yellow onion, julienne the red bell pepper, slice the zucchini and summer squash into half-moons about 1/4" thick, and mince the garlic.

Make Sriracha sauce and sauté vegetables

Heat 2 tbsp olive oil and 1 tbsp butter in a large sauté pan over medium-high heat until shimmering. Add the sliced onion and red pepper and cook 3–4 minutes until beginning to soften. Add zucchini, summer squash and a pinch of salt; continue to sauté 4–5 minutes until vegetables are tender-crisp. Push vegetables to the side, add the minced garlic and cook 30 seconds until fragrant.

Finish sauce

Stir together 3 tbsp sriracha, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp light brown sugar and 1 cup stock. Pour mixture into the pan with vegetables, bring to a gentle simmer and reduce for 2–3 minutes. Taste and adjust seasoning with up to 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. If sauce seems too thick or spicy, add 1/4–1/2 cup reserved pasta water to loosen and balance heat.

Toss pasta with sauce

Add the drained linguine to the pan and toss thoroughly to coat, adding small amounts of reserved pasta water as needed to create a glossy, evenly sauced linguine. Keep warm on the lowest heat while you sear scallops and finish components.

Prep scallops

Pat 12 large scallops very dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Let rest at room temperature for 5 minutes.

Sear scallops

Heat a large stainless-steel or cast-iron skillet over high heat until very hot. Add 2 tbsp neutral oil and swirl. Place scallops in the pan spaced apart (work in batches if needed). Sear without moving 90 seconds–2 minutes until a golden brown crust forms. Flip scallops and add 1 tbsp butter; spoon butter over scallops and cook another 45–60 seconds until opaque through the center. Remove to a plate and tent loosely with foil to keep warm.

In a small bowl combine 1 cup diced ripe mango, 1/2 cup diced jicama, 2 tbsp finely diced red onion, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, 1/2 seeded & minced jalapeño and 1/4 tsp sea salt. Stir to combine and let rest 5–10 minutes for flavors to meld. Taste and adjust lime or salt if necessary.

Warm mung bean sprouts briefly: in a small skillet over medium heat, add 1 tsp olive oil (or use residual warm pan) and sauté 1 cup mung bean sprouts for 30–45 seconds just to warm and soften slightly while retaining crunch. Drizzle with 1/2 tsp sesame oil and toss.

Plate the dish: divide linguine among 4 warm plates (about 3 oz pasta per serving). Arrange 3 seared scallops on top of each portion. Spoon 2–3 tbsp mango–jicama salsa over or beside the scallops. Add a small mound (about 1/4 cup) of warm mung bean sprouts to each plate. Sprinkle sliced green onions and 1 tsp toasted sesame seeds over the plates.

Finish & serve: serve immediately with lime wedges on the side for squeezing. Offer extra sriracha at the table for additional heat if desired.