Puccini Marinara w/ scallops

This dish looks delicious and I'd like to recreate this for dinner.  I can whip up a pretty good marinara but am wondering the best way to incorporate the scallops.  My thoughts are that the scallops would be lightly coated with evo, s & p and pan seared, placed on the marinara and then sprinkle with parmesan.  Anyone have any different thoughts?
 
Thanks!
Brenda

I'd say that the ones in the picture look broiled to me.

What picture?
 
Never mind. I found it. The title Puccini Marinara threw me. It's  linguine with a marinara sauce and seared scallops.
 
Don't coat the scallops. Heat oil in the pan and sear the scallops, a minute or two on one side and the same on the opposite side. I wouldn't add any cheese, however, as that's not normally used with Italian seafood dishes.

In the reviews.

So I guess I'd broil them then place on the marinara? Not raw on the marinara then place under the broiler right?  I wouldn' think so anyway.

Michael Hoffman


What picture?
 
Never mind. I found it. The title Puccini Marinara threw me. It's  linguine with a marinara sauce and seared scallops.
 
Don't coat the scallops. Heat oil in the pan and sear the scallops, a minute or two on one side and the same on the opposite side. I wouldn't add any cheese, however, as that's not normally used with Italian seafood dishes.

That sounds like a great plan.

This is my favorite line from that review:
 
"If you are still hungry after a full meal, try the blueberry pizza a la mode. It may not be good for your waistline but it is consistent with the Italian theme..."
 
Ahh yes, I remember the old Italian immigrants in my neighborhood reminiscing about growing up in Naples, and how much they missed the blueberry pizza a la mode from the old country.

LOL...great smarmy response.