linguine and scallops recipe

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

I’ve always been a fan of simple yet elegant dishes, and linguine with scallops is one of my go-to recipes for special occasions or just a quick weeknight dinner. This dish has its roots in Italian cuisine, where linguine is a popular pasta shape and scallops are a prized seafood ingredient.

The combination of tender scallops, flavorful garlic, and herbs like parsley and basil creates a dish that’s both savory and aromatic. I love serving this recipe at family gatherings or holiday meals, as it’s easy to make in large quantities and always impresses our guests.

My kids even ask for it on a regular basis, which is high praise from picky eaters! The best part about this recipe is that it’s incredibly versatile – you can serve it with a variety of sides, from garlic bread to roasted vegetables, to make it feel like a complete meal.

Plus, the ingredients are relatively inexpensive and easy to find at most grocery stores. As an added bonus, this dish is also quite healthy, thanks to the lean protein of scallops and the fiber-rich linguine.

I like to serve it with a side salad or some steamed asparagus for an extra dose of nutrients. Overall, linguine with scallops is a win-win for anyone looking for a tasty and satisfying meal that won’t break the bank or take up too much time in the kitchen.

Linguine with Seared Scallops and Lemon Butter Sauce

Linguine with Seared Scallops and Lemon Butter Sauce

4.9 from 1560 votes

Tender sea scallops are seared to a golden crust and served over al dente linguine tossed in a bright lemon butter sauce. This elegant yet simple dish comes together in under 30 minutes, making it perfect for a weeknight dinner or a special occasion.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pasta

12 ounces linguine
1 tablespoon salt for pasta water

For the Scallops

1 1/2 pounds large sea scallops, side muscle removed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

For the Sauce

3 tablespoons unsalted butter
3 cloves garlic, minced
1/4 cup dry white wine
1/4 cup fresh lemon juice (about 2 lemons)
1/2 cup heavy cream
1/4 cup chopped fresh parsley
1 tablespoon capers, drained (optional)
Salt and pepper to taste

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon salt and the linguine, stirring occasionally, and cook until al dente, about 8 to 10 minutes.
3Reserve 1/2 cup of pasta water before draining, then drain the pasta and set aside.
4While the pasta cooks, pat the scallops dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5Heat olive oil in a large skillet over medium-high heat until shimmering, then add the scallops in a single layer without crowding.
6Sear until a deep golden crust forms, about 2 to 3 minutes per side, then transfer to a plate and cover loosely with foil.
7Reduce the skillet heat to medium and add the butter.
8Once melted, stir in the garlic and cook until fragrant, about 30 seconds.
9Pour in the white wine and lemon juice, scraping up any browned bits from the bottom, and let simmer until reduced by half, about 2 minutes.
10Stir in the heavy cream and bring to a gentle simmer, then add the drained linguine and toss to coat evenly.
11If the sauce seems too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
12Season with salt and pepper to taste.
13Divide the pasta among four plates and top each serving with seared scallops.
14Sprinkle with fresh parsley and capers if using, then serve immediately while hot.

🔧Equipment

Large pot
Large skillet
Colander
Tongs
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 75mg🧂Sodium: 950mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For best results, use dry sea scallops (not wet-packed) to ensure a good sear. Pat them very dry before cooking. Do not overcrowd the pan; cook in batches if needed. If you prefer a lighter sauce, substitute half-and-half for the heavy cream.

Watch Video Of How Linguine with Seared Scallops and Lemon Butter Sauce Works

This linguine and scallops recipe is one I turn to again and again because it is quick, elegant, and always a hit. It works perfectly for a weeknight dinner when you want something special without a lot of fuss, and it also impresses guests at a casual gathering.

The combination of tender scallops, al dente pasta, and a light garlic lemon sauce is simply satisfying. For leftovers, store the pasta and scallops separately if possible to keep the scallops from getting soggy.

Reheat the pasta in a skillet with a little olive oil or butter, then add the scallops just until warmed through. Serve with a side salad or crusty bread to round out the meal.

Whether it is a Tuesday night or a holiday dinner, this dish delivers every time.

❓ Frequently Asked Questions About Linguine with Seared Scallops and Lemon Butter Sauce

Q1: What type of linguine should I use for this recipe?

A1: For this recipe, I recommend using De Cecco brand linguine, which has a nice texture and flavor that pairs well with the scallops. You can also use other brands or types of linguine if you prefer.

Q2: Can I substitute shrimp for scallops in this recipe?

A2: While you can use shrimp as a substitute for scallops, keep in mind that they have a slightly different flavor and texture profile. Scallops are generally more delicate and tender than shrimp, so you may need to adjust the cooking time accordingly.

Q3: How do I prevent the scallops from overcooking?

A3: To prevent overcooking the scallops, be sure to cook them until they’re opaque and firm to the touch. You can also use a meat thermometer to check for doneness – the internal temperature should be around 120°F – 130°F (49°C – 54°C) for cooked scallops.

Q4: Can I make this recipe ahead of time?

A4: Yes, you can make this recipe ahead of time by cooking the linguine and setting it aside until you’re ready to assemble the dish. You can also cook the scallops ahead of time and refrigerate them until you’re ready to reheat them.

Q5: What’s the best way to store leftover linguine with scallops?

A5: To store leftover linguine with scallops, be sure to refrigerate it within two hours of cooking. You can also freeze it for up to three months – simply thaw it in the refrigerator or reheat it in the microwave before serving.

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