scallops with linguine recipe

Written ByJenny Smyth Posted on
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The Best scallops with linguine recipe

I’ve always been a fan of scallops with linguine, and my family loves it just as much as I do. This recipe is a staple in our household, and it’s perfect for any occasion.

The dish originated from the Italian cuisine, where scallops are often paired with pasta to create a delicious and satisfying meal. When cooked correctly, the scallops are tender and flavorful, while the linguine adds a nice texture to the dish.

One of the key techniques to cooking this recipe is to not overcook the scallops, as they can become tough and rubbery if overcooked. By cooking them just right, you can achieve a nice sear on the outside while keeping the inside tender and juicy.

The combination of flavors from the garlic, herbs, and lemon juice is what makes this dish truly special. It’s a great way to add some excitement to your mealtime routine without having to spend hours in the kitchen.

My kids love helping me cook this recipe because they get to learn about different flavors and ingredients. We often make it for family gatherings or when we want a quick and easy dinner that everyone will enjoy.

Seared Scallops with Lemon Garlic Linguine

4.9 from 1971 votes

This dish features perfectly seared scallops served over a bed of linguine tossed in a light lemon garlic sauce. The scallops are golden brown on the outside and tender inside, while the pasta is coated in a bright, savory sauce.

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

🥘Ingredients

For the Pasta

12 oz linguine
1 tablespoon salt for pasta water

For the Scallops and Sauce

1 lb large sea scallops, side muscle removed
3 tablespoons olive oil, divided
4 cloves garlic, minced
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/2 cup unsalted butter, cut into pieces
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 until al dente, about 8 to 10 minutes, then drain and set aside.
3Pat the scallops dry with paper towels and season both sides with salt and black pepper.
4Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
5Carefully place the scallops in the skillet in a single layer, ensuring they are not touching.
6Sear without moving for 2 to 3 minutes until the bottom is deep golden brown, then flip and cook for another 2 minutes until the other side is golden and the scallops are just opaque in the center.
7Transfer scallops to a plate and set aside.
8Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
9Add the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant but not browned.
10Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet.
11Let the liquid simmer for 2 to 3 minutes until reduced by half.
12Reduce the heat to low and whisk in the butter pieces one at a time until the sauce is smooth and glossy.
13Stir in the chopped parsley and season with salt and pepper to taste.
14Add the drained linguine to the skillet and toss well to coat evenly with the sauce.
15Divide the pasta among serving plates, top with the seared scallops, and serve immediately with lemon wedges.

🔧Equipment

Large pot
Large skillet
Colander
Tongs
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 26g💛Saturated Fat: 12g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 22g

📝Notes

For the best sear, ensure scallops are very dry before cooking. Do not overcrowd the pan; cook in batches if necessary. Use a dry white wine like Sauvignon Blanc or Pinot Grigio.

Watch Video Of How Seared Scallops with Lemon Garlic Linguine Works

This recipe is always a good idea for any occasion because it’s easy to make and everyone loves it. My family asks for it all the time because it’s just so delicious and satisfying.

The combination of flavors from the garlic, herbs, and lemon juice is what makes this dish truly special. We like serving it with a side salad or some crusty bread for a well-rounded meal.

❓ Frequently Asked Questions About Seared Scallops with Lemon Garlic Linguine

Q: What is the best way to cook scallops so they don’t become tough?

Cooking scallops so they don’t become tough requires a bit of finesse. You want to cook them until they’re opaque and firm to the touch, but still slightly translucent in the center. This will help ensure that they stay tender and juicy.

Q: Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops for this recipe. However, keep in mind that fresh scallops will generally have a better texture and flavor than frozen ones.

Q: How do I prevent the linguine from becoming mushy?

To prevent the linguine from becoming mushy, make sure to cook it al dente. This means that it should still have a bit of bite or chew to it when you bite into it.

Q: Can I add other ingredients to this recipe besides garlic and herbs?

Yes, you can add other ingredients to this recipe besides garlic and herbs. Some ideas include adding cherry tomatoes, spinach, or even grilled chicken or shrimp.

Q: How do I store leftover scallops with linguine?

You can store leftover scallops with linguine in an airtight container in the refrigerator for up to three days.

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