Linguine with Scallops
An easy and elegant pasta dish featuring tender scallops with a buttery garlic sauce over linguine, perfect for a special occasion or a delightful weeknight dinner.
Nutrition
Calories: 600cal
Carbohydrate: 50g
Protein: 25g
Fat: 30g
Cholesterol: 90mg
Sodium: 600mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
4 Servings
Ingredients
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 1 pound large sea scallops
- Salt and freshly ground black pepper to taste
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup lemon juice
- 1/2 cup unsalted butter, cut into pieces
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Add linguine and cook until al dente, as per package instructions, about 9-11 minutes. Once cooked, drain using a colander and set aside.
- While the pasta is cooking, pat the scallops dry with paper towels. Season lightly with salt and freshly ground black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add scallops in a single layer, cooking for about 2-3 minutes per side, until golden brown and opaque in the center. Remove scallops from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add white wine and lemon juice to the skillet, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for about 2 minutes to reduce slightly.
- Gradually whisk in the butter pieces, allowing them to melt and create a smooth sauce. Stir in chopped parsley.
- Return the scallops and cooked linguine to the skillet, gently tossing to coat everything in the sauce. If the sauce is too thick, add a bit of reserved pasta water to adjust consistency.
- Taste and adjust seasoning with more salt and pepper if necessary. Serve immediately with lemon wedges on the side for squeezing over the pasta if desired.
