Description
Succulent sea scallops seared in a rich garlic butter sauce, tossed with al dente linguine for a quick and elegant seafood pasta dish.
Ingredients
Scale
- 12 large sea scallops
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- Juice of 1 lemon
- 8 ounces linguine pasta
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente; drain and set aside.
- Pat the scallops dry with paper towels and season both sides with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2-3 minutes per side until golden brown; remove from the skillet and set aside.
- In the same skillet, reduce heat to medium and add the butter. Once melted, add the minced garlic and cook for 1 minute until fragrant.
- Pour in the white wine and lemon juice, stirring to deglaze the pan; let it simmer for 2 minutes.
- Return the scallops to the skillet and toss gently in the sauce for 1 minute to reheat.
- Add the cooked linguine to the skillet and toss everything together until well coated in the garlic butter sauce.
- Serve immediately, garnished with chopped parsley and grated Parmesan cheese.
Notes
For the best results, use fresh scallops and avoid overcooking them to keep them tender. Pair with a crisp white wine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 2g
- Fat: 20g
- Carbohydrates: 40g
- Protein: 25g