Scallops with Linguine is an elegant and flavorful dish that combines tender, seared scallops with a light and zesty lemon-garlic sauce, all tossed with perfectly cooked linguine. This dish is a beautiful balance of delicate seafood flavors and the comforting simplicity of pasta. The scallops are quickly seared to perfection, creating a golden crust while remaining juicy and tender on the inside. The lemon-garlic sauce adds a bright, fresh note that complements the richness of the scallops, making this dish perfect for a special dinner or a quick yet luxurious weeknight meal.
Ingredients:
- 12 large sea scallops
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken or seafood broth
- 1/4 cup fresh lemon juice
- 1/2 tsp red pepper flakes (optional)
- 12 oz linguine
- 3 tbsp unsalted butter
- 1/4 cup fresh parsley, chopped
- Lemon zest, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions:
- Cook the Linguine:
- Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
- Prepare the Scallops:
- Pat the scallops dry with paper towels and season both sides with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the scallops in a single layer, making sure not to overcrowd the pan. Sear the scallops for 2-3 minutes on each side, or until they develop a golden-brown crust. Remove the scallops from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- Add the chicken or seafood broth, lemon juice, and red pepper flakes (if using). Continue to simmer for another 3-4 minutes until the sauce is slightly reduced.
- Combine with Pasta:
- Reduce the heat to low and stir in the butter until melted. Add the cooked linguine to the skillet and toss to coat the pasta in the sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water to reach your desired consistency.
- Serve:
- Return the scallops to the skillet, gently tossing them with the pasta to warm through. Remove from heat and garnish with fresh parsley and lemon zest.
- Serve the Scallops with Linguine immediately, with grated Parmesan cheese on the side if desired.
Scallops with Linguine is a dish that brings together the best of the sea and the comfort of pasta, creating a meal that’s both refined and incredibly satisfying. Perfect for impressing guests or treating yourself to something special, this dish is sure to become a favorite in your recipe collection.
