scallop and linguine recipe

Written ByJenny Smyth Posted on
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The Best scallop and linguine recipe

I’m so excited to share this scallop and linguine recipe with you all. It’s one of our family’s favorite dishes, and I just can’t get enough of it.

The combination of succulent scallops, tender linguine, and flavorful garlic butter is absolute perfection. Plus, it’s incredibly easy to make, which is perfect for busy weeknights or special occasions when you want to impress your guests.

I’ve been making this recipe for years, and it never fails to impress my family and friends. My kids even ask for it on their birthdays – that’s how much they love it!

As a bonus, this recipe is also relatively healthy, as long as you use fresh ingredients and don’t overcook the scallops. I like to serve it with a side of steamed broccoli or a simple green salad to round out the meal.

It’s just one of those recipes that never gets old, and I’m so glad I can share it with you all today.

Scallop and Linguine

4.8 from 798 votes

A delightful combination of tender scallops and al dente linguine in a savory sauce. This dish is perfect for a romantic dinner or a special occasion.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Sauce

1 cup white wine
2 cloves garlic, minced
1 shallot, finely chopped
2 tbsp butter
1 tbsp olive oil

For the Scallops

1 lb sea scallops
Salt and pepper to taste
1 tbsp olive oil

For the Linguine

12 oz linguine
1 tsp salt

👨‍🍳Directions

1Bring a large pot of salted water to a boil.
2Add linguine and cook until al dente, stirring occasionally.
3This should take about 8-10 minutes.
4Drain and set aside.
5While the linguine is cooking, heat 1 tbsp olive oil in a large skillet over medium-high heat.
6Add scallops, season with salt and pepper.
7Cook for 2-3 minutes on each side until they turn golden brown and opaque.
8Remove scallops from skillet and set aside.
9In the same skillet, reduce heat to medium.
10Add 1 tbsp butter and 1 tbsp olive oil.
11Add shallot and garlic, saute until softened and fragrant.
12This should take about 1-2 minutes.
13Pour in white wine, stir well to deglaze the pan, scraping up any browned bits.
14Cook until the liquid has reduced by half.
15This should take about 3-5 minutes.
16Add the remaining 1 tbsp butter to the skillet.
17Stir until melted.
18Add the cooked linguine and scallops to the skillet.
19Toss gently to combine, ensuring the linguine is well coated in the sauce.
20If the sauce is too thick, add a little pasta water to reach your desired consistency.
21Serve the scallop and linguine immediately, garnished with chopped parsley if desired.

🔧Equipment

Saucepan
Skillet
Pot
Colander
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 4g❤️Cholesterol: 35mg🧂Sodium: 800mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 20g

📝Notes

Tips: Ensure scallops are dry before cooking to achieve a nice sear. You can adjust the white wine amount to your preference.

This scallop and linguine recipe is a staple in our household, and I highly recommend giving it a try. It’s easy to make, deliciously flavorful, and perfect for any occasion – whether it’s a weeknight dinner or a special event.

The best part? You can store any leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Scallop and Linguine

Q: What type of scallops should I use for this recipe?

I recommend using fresh or frozen scallops for the best flavor and texture. If you’re using frozen scallops, make sure to thaw them according to the package instructions before using.

Q: Can I substitute linguine with another type of pasta?

While linguine is the traditional choice for this recipe, you can substitute it with other types of pasta like fettuccine or spaghetti if you prefer.

Q: How do I prevent the scallops from becoming tough?

The key to preventing the scallops from becoming tough is to not overcook them. Cook them until they’re just opaque and still tender in the center.

Q: Can I make this recipe in advance?

Yes, you can make the garlic butter ahead of time and store it in the fridge for up to a day or freeze it for up to 3 months.

Q: What’s the best way to serve this dish?

I like to serve this dish as is, without any additional toppings or sides. However, if you want to add some extra flavor, you can top it with some chopped parsley or lemon wedges.

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