Linguine with Scallop Sauce
Elevate your dinner table with this elegant Linguine with Scallop Sauce, a seafood lover's dream featuring tender, golden-seared sea scallops nestled atop a bed of perfectly al dente linguine. The creamy, garlic-infused sauce is enriched with a splash of dry white wine, fresh lemon juice, and Parmesan cheese for a luxurious flavor profile that beautifully complements the scallops. Finished with a sprinkle of fresh parsley and a hint of optional red pepper flakes for a touch of heat, this dish is both simple to prepare and impressively sophisticated. Ready in just 30 minutes, it’s the perfect recipe for a special occasion or a comforting yet refined weeknight dinner.
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Recipe Information
Ingredients
- 12 ounces linguine pasta
- 1 pound sea scallops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 0.5 cup dry white wine
- 0.75 cup heavy cream
- 2 tablespoons lemon juice, freshly squeezed
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Pat the scallops dry with paper towels and season them with salt and black pepper on both sides.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the scallops in a single layer and sear them for 2-3 minutes per side, until golden and cooked through. Remove the scallops from the skillet and set them aside.
Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Stir in the minced garlic and cook for 1 minute, until fragrant.
Deglaze the pan by pouring in the white wine. Let it simmer for 2-3 minutes, scraping any browned bits from the bottom of the skillet, until the liquid has reduced slightly.
Stir in the heavy cream, lemon juice, and reserved pasta water. Allow the sauce to bubble gently for about 3 minutes, thickening slightly.
Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. Add the cooked linguine back into the skillet and toss to coat in the sauce.
Return the scallops to the skillet, placing them on top of the pasta. Sprinkle with chopped parsley and red pepper flakes, if using.
Serve immediately, garnished with extra Parmesan cheese and a slice of lemon if desired.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 7422 mg | 323% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 10.0 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2234 mg | 48% | |
*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.
