Lemon Butter Scallop Linguine

• 8 ounces linguine
• 12 large scallops
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 teaspoon red pepper flakes
• 1/2 cup chicken stock
• 1/4 cup grated Parmesan cheese (optional)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• Zest of 1 lemon

Steps

1. 1 Cook linguine in salted boiling water until al dente; reserve 1/2 cup pasta water and set aside.
2. 2 Pat scallops dry and season with salt and pepper.
3. 3 Heat olive oil in a large skillet over medium-high heat. Sear scallops 2-3 minutes per side until golden.
4. 4 Remove scallops and set aside. Melt butter in the same skillet.
5. 5 Add garlic and red pepper flakes; sauté for 30 seconds.
6. 6 Deglaze with lemon juice and chicken stock, scraping up any browned bits.
7. 7 Reduce heat to low and stir in Parmesan and reserved pasta water until slightly thickened.
8. 8 Toss in cooked linguine and scallops, coating well.
9. 9 Serve garnished with parsley and lemon zest.

Equipment

• Large pot
• Skillet
• Tongs

Variations

• Add shrimp for a mixed seafood pasta.
• Incorporate sun-dried tomatoes for extra flavor.

Substitutions

• Substitute scallops with shrimp for a quicker cook time.
• Use dairy-free butter for a vegan option.

Pairings

• Arugula salad
• Garlic bread
• Sauvignon Blanc

Nutrition

Tips

• Ensure scallops are thoroughly dried before searing to achieve a perfect crust.
• Reserve pasta water is key for creating a silky sauce!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water to revive the sauce.

Freezing: Not recommended due to the texture of the scallops and pasta.

Serving Suggestions

• Pair with a crisp white wine like a Sauvignon Blanc.
• Serve with a side of garlic bread or a fresh arugula salad.

FAQ