Linguine with Scallops
Elevate your weeknight dinner routine with this luxurious Linguine with Scallops recipe, a perfect harmony of tender pasta, golden-seared sea scallops, and a light, flavorful garlic-butter sauce. This vibrant dish is infused with zesty hints of lemon, a touch of dry white wine, and a gentle kick of red pepper flakes, creating a balance of richness and freshness. Finished with a sprinkle of fresh parsley, this quick 30-minute recipe is ideal for seafood lovers and gourmet-inspired meals at home. Whether you’re hosting a dinner party or craving a taste of coastal decadence, this easy scallop pasta is sure to impress!
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Ingredients
- 12 ounces linguine pasta
- 1 pound sea scallops
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 pieces garlic cloves, minced
- 0.5 cup dry white wine
- 2 tablespoons lemon juice
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
Step 2
While the pasta is cooking, prepare the scallops. Pat them dry with paper towels and season both sides with salt and black pepper.
Step 3
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the scallops in a single layer, making sure not to crowd the pan. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove scallops from the skillet and set aside.
Step 4
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil and the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
Step 5
Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet. Add the red pepper flakes and lemon juice, stirring well.
Step 6
Add the cooked linguine to the skillet, tossing it in the sauce to coat evenly. If the sauce seems too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Step 7
Return the scallops to the skillet, placing them on top of the linguine. Gently warm them for 1-2 minutes.
Step 8
Sprinkle the dish with chopped parsley and serve immediately. Enjoy!
Nutrition Facts
| Serving size | (1039.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2213.7 |
| Total Fat 78.1g | 0% |
| Saturated Fat 21.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 428.1mg | 0% |
| Sodium 6683.6mg | 0% |
| Total Carbohydrate 219.3g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 10.0g | |
| Protein 130.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 189.1mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 2256.5mg | 0% |
Source of Calories