Scallop and Asparagus Linguine
Delight your taste buds with Scallop and Asparagus Linguine, a sophisticated yet simple pasta dish perfect for any occasion. This recipe combines tender linguine with seared sea scallops, crisp asparagus, and a vibrant lemon-garlic butter sauce that ties everything together beautifully. With a prep time of just 15 minutes and 25 minutes of cooking, this elegant dish effortlessly balances convenience and gourmet flair. Topped with freshly grated Parmesan and a sprinkle of parsley, it’s a savory, zesty masterpiece ideal for dinner parties or a weeknight indulgence. Keywords: scallop linguine recipe, pasta with asparagus, lemon butter sauce, seafood pasta, easy scallop dinner.
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Recipe Information
Ingredients
- 12 oz Linguine pasta
- 1 lb Sea scallops
- 1 bunch Asparagus
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Olive oil
- 3 tbsp Unsalted butter
- 4 Garlic cloves, minced
- 2 tbsp Lemon juice
- 1 tsp Lemon zest
- 0.25 cup Parmesan cheese, freshly grated
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining. Set the pasta aside.
Trim the woody ends off the asparagus and cut the spears into 2-inch pieces. Set aside.
Pat the scallops dry with a paper towel and season both sides with salt and ground black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the scallops in a single layer and sear for 2 minutes per side, or until golden brown and opaque. Remove the scallops from the skillet and set them aside on a plate.
In the same skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the asparagus and sauté for 3-5 minutes, or until tender-crisp. Remove the asparagus and set aside.
Reduce the heat to medium-low and add the remaining 2 tablespoons of butter to the skillet. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
Add the lemon juice and lemon zest to the skillet, along with the reserved pasta water. Stir well to create a light sauce.
Toss the drained linguine in the skillet to coat it with the sauce. Add the asparagus back to the skillet and mix gently.
Transfer the seared scallops back into the skillet, placing them on top of the pasta. Allow them to warm through for 1-2 minutes.
Divide the linguine, scallops, and asparagus among serving plates. Sprinkle with freshly grated Parmesan cheese and chopped parsley before serving.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 7588 mg | 330% | |
| Total Carbohydrate | 233.8 g | 85% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 16.4 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 931 mg | 72% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3048 mg | 65% | |
*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.
