Linguine with Scallops
Elevate your weeknight dinner routine with this luxurious Linguine with Scallops recipe, a perfect harmony of tender pasta, golden-seared sea scallops, and a light, flavorful garlic-butter sauce. This vibrant dish is infused with zesty hints of lemon, a touch of dry white wine, and a gentle kick of red pepper flakes, creating a balance of richness and freshness. Finished with a sprinkle of fresh parsley, this quick 30-minute recipe is ideal for seafood lovers and gourmet-inspired meals at home. Whether you’re hosting a dinner party or craving a taste of coastal decadence, this easy scallop pasta is sure to impress!
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Recipe Information
Ingredients
- 12 ounces linguine pasta
- 1 pound sea scallops
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 pieces garlic cloves, minced
- 0.5 cup dry white wine
- 2 tablespoons lemon juice
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
While the pasta is cooking, prepare the scallops. Pat them dry with paper towels and season both sides with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the scallops in a single layer, making sure not to crowd the pan. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove scallops from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil and the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet. Add the red pepper flakes and lemon juice, stirring well.
Add the cooked linguine to the skillet, tossing it in the sauce to coat evenly. If the sauce seems too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Return the scallops to the skillet, placing them on top of the linguine. Gently warm them for 1-2 minutes.
Sprinkle the dish with chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 6684 mg | 291% | |
| Total Carbohydrate | 219.3 g | 80% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 10.0 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2256 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.
