scallops and linguine pasta recipe

Written ByJenny Smyth Posted on
scallops and linguine pasta recipe
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The Best scallops and linguine pasta recipe

I’ve been making this scallops and linguine pasta recipe for years, and it’s always a hit with my family. It’s a classic dish that never goes out of style, and the best part is that it’s incredibly easy to make.

I love how the succulent scallops pair with the light, refreshing flavor of the linguine pasta. The garlic butter sauce adds just the right amount of richness without overpowering the delicate flavors of the dish.

My kids are always asking for seconds, and I have to admit that I’m just as guilty as they are. This recipe is perfect for a quick weeknight dinner or a special occasion – it’s that versatile.

Plus, it’s packed with protein and omega-3s from the scallops, making it a great choice for a healthy meal. One of the things I appreciate most about this recipe is how adaptable it is – you can serve it with a variety of sides or on its own with some crusty bread.

I’ve made this recipe countless times, but it never fails to impress. Whether you’re serving it at home or taking it to a potluck, this scallops and linguine pasta recipe is sure to be a crowd-pleaser.

The best part? It’s ready in just 20 minutes, making it a great choice for busy weeknights or when you’re short on time.

Seared Scallops with Lemon Garlic Linguine

Seared Scallops with Lemon Garlic Linguine

4.9 from 880 votes

Tender, golden seared scallops are served over a bed of al dente linguine tossed in a bright lemon garlic sauce. This elegant yet simple pasta dish comes together quickly for a special weeknight dinner.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pasta

12 oz linguine
3 tbsp olive oil
4 cloves garlic, thinly sliced
1/4 tsp red pepper flakes
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Salt and black pepper to taste

For the Scallops

1 lb large sea scallops, side muscle removed
2 tbsp unsalted butter
1 tbsp olive oil
Salt and white pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the linguine and cook until al dente, about 8 to 10 minutes, stirring occasionally.
3Reserve 1 cup of pasta water, then drain the pasta in a colander.
4While the pasta cooks, pat the scallops dry with paper towels and season both sides with salt and white pepper.
5Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6Carefully place the scallops in the skillet in a single layer without crowding.
7Sear for 2 to 3 minutes per side until a deep golden crust forms and the scallops are just opaque in the center.
8Transfer the scallops to a plate and set aside.
9Reduce the heat to medium and add 3 tablespoons olive oil to the same skillet.
10Add the sliced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
11Pour in the white wine and lemon juice, scraping up any browned bits from the bottom, and let the liquid reduce by half, about 2 minutes.
12Add the drained linguine to the skillet along with 1/2 cup of the reserved pasta water.
13Toss everything together over medium heat for 1 to 2 minutes until the pasta is well coated.
14Stir in the Parmesan cheese and parsley, adding more pasta water if needed to loosen the sauce.
15Divide the pasta among four plates and top each portion with the seared scallops.
16Drizzle any remaining pan juices over the scallops and serve immediately.

🔧Equipment

Large pot
Large skillet
Tongs
Colander
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 720mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For the best sear, ensure scallops are very dry before cooking. Do not overcrowd the pan; cook in batches if necessary.

Watch Video Of How Seared Scallops with Lemon Garlic Linguine Works

This scallops and linguine pasta recipe has become a staple in our household over the years. It’s an excellent option for any occasion because it’s both flavorful and quick to prepare.

You can serve it with various sides or enjoy it on its own with some crusty bread. One of the best things about this dish is its adaptability – whether you’re looking for a simple weeknight meal or something more impressive for special events, this recipe fits the bill perfectly.

❓ Frequently Asked Questions About Seared Scallops with Lemon Garlic Linguine

1.

What type of scallops should I use for this recipe?
For this recipe, I recommend using large or jumbo scallops – they’ll yield better results and provide more even cooking.

2.

Can I use frozen scallops instead of fresh ones?
Frozen scallops will work in a pinch, but keep in mind that they might not have the same texture or flavor as fresh ones.

3.

How do I prevent the linguine pasta from becoming mushy?
To prevent overcooking, be sure to cook the linguine pasta al dente – that way, it’ll retain its texture and won’t become mushy.

4.

Can I substitute garlic powder for minced garlic in this recipe?
No substitute works perfectly for minced garlic – so if you want authentic flavor, use fresh minced garlic.

5.

Is this recipe suitable for vegetarians?
No – since this recipe includes scallops (a type of seafood), vegetarians can’t eat this dish.

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