Nif's Linguine with Scallops

Elevate your seafood pasta game with Nif's Linguine with Scallops, a restaurant-worthy dish that’s surprisingly simple to make at home. Perfectly seared sea scallops are paired with al dente linguine and enveloped in a luscious, creamy sauce infused with dry white wine, garlic, and bright notes of fresh lemon zest and juice. A touch of red pepper flakes adds optional heat, while freshly chopped parsley and Parmesan cheese create the perfect finishing touch. This 40-minute recipe is ideal for a special occasion or an elevated weeknight dinner, delivering a luxurious blend of flavors and textures in every bite. Whether you're a seafood lover or just looking for a pasta dish with flair, this scallop linguine will become a fast favorite!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz linguine pasta
• 1 lb sea scallops
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 lemon, zested and juiced
• 1 cup dry white wine
• 1 cup heavy cream
• 2 tbsp fresh parsley, chopped
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 tsp red pepper flakes (optional)
• 0.25 cup grated Parmesan cheese (optional for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the linguine and set aside.

Step 2

Pat the scallops dry with paper towels and season both sides with salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and the oil is shimmering, add the scallops in a single layer, making sure not to overcrowd the pan.

Step 4

Sear the scallops for 2-3 minutes on each side, until they develop a golden-brown crust and are just cooked through. Remove the scallops from the skillet and set aside.

Step 5

Reduce the heat to medium and add the remaining olive oil and butter to the same skillet. Stir in the minced garlic and red pepper flakes (if using), cooking for about 30 seconds until fragrant.

Step 6

Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer for 2-3 minutes, reducing slightly.

Step 7

Stir in the heavy cream, lemon zest, and lemon juice, and let the sauce simmer for another 3-4 minutes. Add salt and black pepper to taste.

Step 8

Toss the cooked linguine in the sauce, adding a splash of the reserved pasta water if needed to loosen the mixture.

Step 9

Gently fold the seared scallops back into the skillet, ensuring they are warmed through but not overcooked.

Step 10

Sprinkle the dish with chopped parsley and grated Parmesan cheese if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1495.2g)

Amount per serving	% Daily Value*
Calories	3444.8

Total Fat 184.8g	0%
Saturated Fat 91.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 777.7mg	0%
Sodium 6498.4mg	0%
Total Carbohydrate 227.4g	0%
Dietary Fiber 10.6g	0%
Total Sugars 11.8g
Protein 154.1g	0%

Vitamin D 0IU	0%
Calcium 866.6mg	0%
Iron 15.6mg	0%
Potassium 2411.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 19.3%

Carbs: 28.5%