Linguini with Scallops and Herb Cream
Elevate your weeknight dinner with this elegant Linguini with Scallops and Herb Cream recipe. Perfectly seared sea scallops crown a bed of tender linguini tossed in a rich and velvety herb-infused cream sauce. The harmonious blend of garlic, shallots, Parmesan cheese, fresh parsley, and basil creates a symphony of flavors, while a hint of lemon zest adds a bright, citrusy finish. Quick to prepare in just 40 minutes, this dish is ideal for impressing guests or treating yourself to a gourmet meal at home. Pair with a crisp white wine for an unforgettable dining experience. Whether you're a seafood lover or simply seeking a luxurious pasta recipe, this linguini with scallops is sure to be a showstopper! Perfect keywords: "linguini with scallops," "herb cream sauce," "seafood pasta recipe," "easy gourmet dinner."
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 oz Linguini
- 1 lb Sea scallops
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 1 medium Shallot
- 2 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 1 cup Chicken or vegetable broth
- 1 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Fresh basil, chopped
- 1 tsp Lemon zest
- to taste Salt
- to taste Black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the linguini according to package instructions until al dente, then drain and set aside, reserving 1/2 cup of pasta water.
Pat the scallops dry with a paper towel and season both sides with salt and pepper.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. When the butter is fully melted and starts to foam, add the scallops in a single layer. Sear them for 2-3 minutes on each side, until they develop a golden-brown crust. Remove the scallops from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced shallot and garlic. Sauté for 2-3 minutes until fragrant and softened.
Pour in the chicken or vegetable broth, scraping any browned bits off the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream and bring to a gentle simmer. Allow the sauce to cook for 4-5 minutes, stirring occasionally, until it thickens slightly.
Add the Parmesan cheese to the skillet and stir until melted and incorporated into the sauce. Adjust the seasoning with salt and black pepper to taste.
Stir in the chopped parsley, basil, and lemon zest. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Add the cooked linguini to the skillet and toss to coat it evenly in the herb cream sauce.
Place the seared scallops on top of the pasta and cook for an additional 1-2 minutes over low heat to warm through.
Serve immediately, garnished with additional parsley or Parmesan if desired.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1955 mg | 85% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.9 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 493 mg | 10% | |
*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.
