Lemon Butter Scallop Pasta

• 8 oz linguine
• 12 large scallops
• 3 tbsp butter
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 2 tbsp olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley
• Red pepper flakes, for garnish

Steps

1. 1 Cook linguine according to package instructions until al dente; reserve 1/2 cup pasta water and drain.
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 brown; remove and set aside.
4. 4 In the same skillet, melt butter and sauté garlic until fragrant.
5. 5 Add chicken broth, lemon juice, and lemon zest to the skillet; bring to a simmer.
6. 6 Return scallops and cooked pasta to the skillet; toss to coat, adding pasta water as needed for sauce consistency.
7. 7 Stir in parsley and season to taste with salt and pepper.
8. 8 Serve immediately garnished with red pepper flakes.

Nutrition

Tips

• For the best texture, don’t overcrowd the skillet when searing scallops.
• Reserve pasta water is key for adjusting sauce consistency.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or broth.

Serving Suggestions

• Pairs wonderfully with a crisp white wine and a side arugula salad.
• A sprinkle of toasted pine nuts adds a delightful crunch.

FAQ