Description
This Garlic Butter Scallops with Linguine recipe is the perfect blend of elegance and simplicity, ideal for a romantic dinner or a weeknight treat that feels like fine dining.
Ingredients
Scale
- 12 oz linguine
- 1 lb sea scallops, patted dry
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth)
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. Sear the Scallops
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper.
- Add scallops to the skillet in a single layer. Sear for 2-3 minutes on each side until golden and opaque. Remove and set aside.
3. Make the Sauce
- Lower the heat to medium. Add the remaining butter and olive oil to the skillet. Sauté garlic until fragrant, about 1 minute.
- Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 2 minutes. Add lemon juice and red pepper flakes, if using.
4. Combine and Serve
- Toss the cooked linguine in the garlic butter sauce, adding reserved pasta water as needed for desired consistency.
- Top with seared scallops and garnish with fresh parsley. Serve immediately with lemon wedges on the side.