scallops with linguine recipe

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

I’ve been making scallops with linguine for years, and it’s always a hit with my family. The dish is simple yet elegant, and the flavors are so well-balanced that it’s perfect for any occasion.

I love how the delicate flavor of the scallops pairs with the slightly sweet taste of the garlic and parsley, all while the linguine provides a satisfying base for the dish. My kids adore it when I serve this recipe, and I often find myself making it for special occasions like family gatherings or dinner parties.

Not only is this recipe delicious, but it’s also incredibly easy to make – just cook some scallops, linguine, garlic, and herbs in a pan, and you’re done! It’s a great way to get in some quality time with your loved ones while also enjoying a healthy meal.

The best part is that it’s ready in under 30 minutes, making it perfect for busy weeknights or lazy Sundays. In fact, I’ve even made this recipe on more than one occasion when I had unexpected guests pop by – it’s always a crowd-pleaser!

Scallops are also an excellent source of protein and iron, making this recipe not only delicious but also nutritious. When I’m looking for a quick yet impressive meal to serve my family or guests, scallops with linguine is always my go-to choice.

Scallops with Linguine in Lemon Garlic Sauce

Scallops with Linguine in Lemon Garlic Sauce

4.5 from 1420 votes

A delightful dish featuring plump scallops and linguine, tossed in a zesty lemon garlic sauce. The combination of tender scallops and al dente pasta makes this a perfect seafood dinner.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Scallops

1 lb large sea scallops
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Linguine

12 oz linguine pasta
1 tsp salt

For the Sauce

4 tbsp unsalted butter
4 cloves garlic, minced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup pasta water
1/2 lemon, juiced
1/4 cup chopped fresh parsley
1/2 tsp red pepper flakes

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2Add linguine and cook until al dente, about 8-10 minutes.
3Reserve 1/2 cup of pasta water before draining.
4While the pasta is cooking, season the scallops with salt and black pepper.
5Heat olive oil in a large skillet over medium-high heat.
6Add scallops and cook until golden brown and opaque, about 2-3 minutes per side.
7Remove scallops from skillet and set aside.
8In the same skillet, reduce heat to medium and add butter.
9Once melted, add minced garlic and cook until fragrant, about 1 minute.
10Be careful not to burn the garlic.
11Add white wine to the skillet and cook until the liquid has reduced by half.
12Stir in heavy cream and pasta water, then bring to a simmer.
13Add lemon juice, parsley, and red pepper flakes.
14Stir to combine and cook for an additional 2-3 minutes, until the sauce has thickened slightly.
15Add the cooked linguine to the skillet with the sauce.
16Toss to combine, ensuring the pasta is well coated.
17If the sauce is too thick, add more pasta water to reach your desired consistency.
18Return the cooked scallops to the skillet and gently toss to combine with the pasta and sauce.
19Cook for an additional 1-2 minutes, until the scallops are heated through.
20Taste and adjust seasoning if necessary.
21Serve the scallops and linguine hot, garnished with additional parsley if desired.
22Enjoy immediately while the dish is hot.

🔧Equipment

Large skillet
Large pot
Tongs
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 15g💛Saturated Fat: 8g❤️Cholesterol: 80mg🧂Sodium: 900mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 25g

📝Notes

Tips: Ensure the scallops are patted dry before cooking to achieve a better sear. You can adjust the red pepper flakes to taste if you prefer more or less heat.

Watch Video Of How Scallops with Linguine in Lemon Garlic Sauce Works

This recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal. The combination of succulent scallops and flavorful herbs is sure to please even the pickiest eaters.

One of my favorite things about this recipe is that it’s incredibly versatile – you can serve it as a main course or use it as a topping for salads or pasta dishes. For storage purposes, be sure to refrigerate any leftovers at 40°F (4°C) within two hours of cooking.

You can reheat cooked scallops in the microwave or oven until they’re warm through – just be sure to adjust cooking times based on your reheating method.

❓ Frequently Asked Questions About Scallops with Linguine in Lemon Garlic Sauce

Q1: What type of scallops should I use?

For this recipe, I recommend using large or jumbo scallops as they have a more robust flavor and texture.

Q2: Can I substitute linguine with other pasta types?

While linguine is the traditional choice for this recipe, you can experiment with other flat pasta shapes like fettuccine or pappardelle if you prefer.

Q3: How do I prevent overcooking the scallops?

To avoid overcooking your scallops, cook them until they’re opaque and firm to the touch – about 3-5 minutes per side.

Q4: Can I make this recipe ahead of time?

While you can prepare the ingredients ahead of time, it’s best to cook the scallops just before serving to ensure they remain tender.

Q5: Is this recipe suitable for vegetarians?

No, this recipe contains scallops which are an animal product. If you’re looking for a vegetarian alternative, consider substituting the scallops with portobello mushrooms or eggplant slices.

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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