scallops and linguine recipe

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

I’ve always been a big fan of scallops and linguine recipe, it’s one of those dishes that never fails to impress. The combination of succulent scallops, tender linguine, and the subtle flavors of garlic, lemon, and herbs is just perfect.

I first tried this recipe at a family gathering, and it was love at first bite. Since then, I’ve made it countless times for my family and friends, and it’s always a hit.

The best part is that it’s incredibly easy to make, yet looks and tastes like a dish from a fancy restaurant. Whether you’re cooking for a special occasion or just a weeknight dinner, this recipe is sure to please even the pickiest eaters.

My kids love helping me in the kitchen with this one – they get to crack open the garlic cloves and squeeze the lemons – it’s a fun way to involve them in meal prep. And let’s not forget about the health benefits: scallops are packed with protein and omega-3s, while linguine is a good source of complex carbohydrates.

It’s a win-win situation for everyone involved! The simplicity of this dish makes it perfect for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal.

I’ve even served it at potlucks and family gatherings, and it’s always the star of the show.

Scallops and Linguine

Scallops and Linguine

4.5 from 601 votes

This dish combines tender seared scallops with al dente linguine in a light garlic and white wine sauce. The scallops are caramelized to a golden crust while remaining moist inside, creating a restaurant-quality meal at home.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pasta and Scallops

12 ounces linguine
1 pound sea scallops, side muscle removed
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup dry white wine
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
Lemon wedges for serving

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the linguine and cook according to package directions until al dente, typically 8 to 10 minutes, then drain and set aside.
3Pat the scallops dry with paper towels and season both sides with salt and pepper.
4Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
5Place the scallops in the skillet in a single layer without crowding, cooking for 2 to 3 minutes per side until a deep golden crust forms and the centers are opaque.
6Transfer the scallops to a plate and set aside.
7Reduce the heat to medium and add the remaining 1 tablespoon olive oil and the butter to the skillet.
8Add the minced garlic and saute for about 30 seconds until fragrant, then pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits.
9Add the cooked linguine to the skillet and toss well to coat in the sauce, cooking for 1 to 2 minutes until heated through.
10Return the scallops to the skillet, sprinkle with parsley, and toss gently before serving with lemon wedges.

🔧Equipment

Large pot
Large skillet
Colander
Tongs
Knife

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 16g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 520mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 25g

📝Notes

For best results, use dry sea scallops and pat them very dry before searing to achieve a good crust. Do not overcook the scallops as they become tough and rubbery.

Watch Video Of How Scallops and Linguine Works

To store leftovers, place the scallops and linguine in an airtight container and refrigerate for up to two days. Reheat gently in a skillet with a splash of water or broth to bring back moisture.

Avoid microwaving as it can make the scallops rubbery. For serving, you can add a fresh squeeze of lemon and some chopped parsley to brighten the dish again.

This recipe is always a good idea for any occasion because it feels special but is simple to make. It works well for family gatherings since it pleases both adults and kids.

I love that I can double the recipe easily and still have dinner on the table in under 30 minutes. It is one of those meals that makes everyone happy without a lot of fuss.

❓ Frequently Asked Questions About Scallops and Linguine

Q: What type of linguine should I use?

I prefer to use De Cecco or Barilla brand linguine for this recipe – they have a great texture that holds up well to the sauce.

Q: Can I use frozen scallops instead of fresh?

While frozen scallops can work in a pinch, I highly recommend using fresh ones if possible. Fresh scallops have a much better texture and flavor.

Q: How do I prevent the scallops from overcooking?

The key is to not overcook them – cook them just until they’re opaque and still tender in the center. If you’re unsure, use a meat thermometer to check for doneness.

Q: Can I substitute the lemon juice with something else?

You can use white wine or chicken broth as a substitute if you don’t have lemon juice on hand.

Q: How do I store leftover scallops and linguine?

Store leftover scallops in an airtight container in the refrigerator for up to 2 days. You can reheat them in the microwave or on the stovetop with some additional sauce if needed.

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