Scallop and Asparagus Linguine

Delight your taste buds with Scallop and Asparagus Linguine, a sophisticated yet simple pasta dish perfect for any occasion. This recipe combines tender linguine with seared sea scallops, crisp asparagus, and a vibrant lemon-garlic butter sauce that ties everything together beautifully. With a prep time of just 15 minutes and 25 minutes of cooking, this elegant dish effortlessly balances convenience and gourmet flair. Topped with freshly grated Parmesan and a sprinkle of parsley, it’s a savory, zesty masterpiece ideal for dinner parties or a weeknight indulgence. Keywords: scallop linguine recipe, pasta with asparagus, lemon butter sauce, seafood pasta, easy scallop dinner.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz Linguine pasta
• 1 lb Sea scallops
• 1 bunch Asparagus
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 2 tbsp Olive oil
• 3 tbsp Unsalted butter
• 4 Garlic cloves, minced
• 2 tbsp Lemon juice
• 1 tsp Lemon zest
• 0.25 cup Parmesan cheese, freshly grated
• 2 tbsp Fresh parsley, chopped

Directions

Step 1

Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining. Set the pasta aside.

Step 2

Trim the woody ends off the asparagus and cut the spears into 2-inch pieces. Set aside.

Step 3

Pat the scallops dry with a paper towel and season both sides with salt and ground black pepper.

Step 4

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the scallops in a single layer and sear for 2 minutes per side, or until golden brown and opaque. Remove the scallops from the skillet and set them aside on a plate.

Step 5

In the same skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the asparagus and sauté for 3-5 minutes, or until tender-crisp. Remove the asparagus and set aside.

Step 6

Reduce the heat to medium-low and add the remaining 2 tablespoons of butter to the skillet. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.

Step 7

Add the lemon juice and lemon zest to the skillet, along with the reserved pasta water. Stir well to create a light sauce.

Step 8

Toss the drained linguine in the skillet to coat it with the sauce. Add the asparagus back to the skillet and mix gently.

Step 9

Transfer the seared scallops back into the skillet, placing them on top of the pasta. Allow them to warm through for 1-2 minutes.

Step 10

Divide the linguine, scallops, and asparagus among serving plates. Sprinkle with freshly grated Parmesan cheese and chopped parsley before serving.

Nutrition Facts

Serving size	(1380.6g)

Amount per serving	% Daily Value*
Calories	2420.3

Total Fat 93.0g	0%
Saturated Fat 36.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 506.5mg	0%
Sodium 7587.8mg	0%
Total Carbohydrate 233.8g	0%
Dietary Fiber 17.7g	0%
Total Sugars 16.4g
Protein 162.0g	0%

Vitamin D 0IU	0%
Calcium 931.4mg	0%
Iron 23.1mg	0%
Potassium 3048.5mg	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: 34.6%

Protein: 26.8%

Carbs: 38.6%