scallops and linguine recipe

Written BySheba G Updated On
scallops and linguine recipe
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The Best scallops and linguine recipe

I’ve always been a fan of scallops and linguine recipe, it’s a dish that never fails to impress. I remember the first time I made it for my family, everyone was blown away by the flavors and textures.

It’s a simple yet elegant recipe that’s perfect for a weeknight dinner or a special occasion. The key to this recipe is to not overcook the scallops, they should be tender but still have a bit of firmness to them.

I like to serve it with a light sauce made from garlic, lemon, and parsley, it adds just the right amount of brightness to the dish. My kids love it when I add some cherry tomatoes on top, they’re sweet and burst with flavor.

This recipe is also great for using up leftover vegetables, just chop them up and add them to the pan with the garlic and lemon. It’s a versatile dish that can be adapted to suit any taste or dietary need.

Over the years, I’ve tweaked this recipe to make it my own, adding in different herbs and spices to give it a unique flavor. My family loves it when I make it with fresh parsley and basil, it’s like a taste of Italy in our own backyard.

Seared Scallops with Lemon Garlic Linguine

Seared Scallops with Lemon Garlic Linguine

4.8 from 729 votes

Tender, golden-brown scallops are served over a bed of linguine tossed in a light lemon garlic sauce. This elegant dish comes together quickly for a special weeknight dinner or impressive entertaining.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Scallops

1 lb large sea scallops, side muscle removed
2 tbsp unsalted butter
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

For the Linguine

12 oz linguine pasta
3 tbsp unsalted butter
4 cloves garlic, minced
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
Salt and pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the linguine and cook according to package directions until al dente, about 9 to 11 minutes.
3Reserve 1 cup of pasta water before draining the pasta in a colander.
4While the pasta cooks, pat the scallops dry with paper towels and season both sides with salt and pepper.
5Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter foams and subsides.
6Carefully place the scallops in the skillet in a single layer without crowding, working in batches if needed.
7Sear for 2 to 3 minutes per side until a deep golden crust forms and the scallops are just opaque in the center.
8Transfer the scallops to a plate and set aside.
9Reduce the heat to medium and add the remaining 3 tablespoons butter to the skillet.
10Once melted, add the minced garlic and cook for 30 to 60 seconds until fragrant, stirring constantly to prevent burning.
11Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
12Let the liquid simmer for 2 to 3 minutes until reduced by half.
13Stir in the heavy cream and bring to a gentle simmer.
14Add the drained linguine and Parmesan cheese to the skillet, tossing with tongs to coat evenly.
15If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
16Season with salt and pepper to taste.
17Divide the linguine among serving plates and top each portion with the seared scallops.
18Garnish with fresh parsley and serve immediately.

🔧Equipment

Large pot
Large skillet
Colander
Tongs
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 22g

📝Notes

For best results, use dry sea scallops rather than wet-packed ones for a better sear. Do not overcrowd the pan when searing the scallops to ensure they brown properly.

Watch Video Of How Seared Scallops with Lemon Garlic Linguine Works

This scallops and linguine recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special celebration with friends and family. The best part is that it’s incredibly easy to make, even on busy days when time is limited.

Simply cook your scallops until they’re opaque and firm, then toss them with cooked linguine, garlic sauce, and some chopped parsley – voila! A delicious meal that’s sure to impress.

❓ Frequently Asked Questions About Seared Scallops with Lemon Garlic Linguine

1. What type of scallops should I use for this recipe?

Fresh or frozen scallops can be used for this recipe. If using frozen scallops, make sure they are thawed properly before cooking.

2. How do I prevent the scallops from becoming tough?

To prevent the scallops from becoming tough, don’t overcook them. They should be cooked until they’re opaque and firm to the touch.

3. Can I substitute other types of pasta for linguine?

Yes, you can substitute other types of pasta for linguine, but keep in mind that the cooking time may vary.

4. What is the best way to store leftover scallops and linguine?

Store leftover scallops and linguine in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

5. Can I reheat scallops in the microwave?

Yes, you can reheat scallops in the microwave but be careful not to overheat them.

6. How do I know if scallops are cooked through?

Scallops are cooked through when they’re opaque and firm to the touch.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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