Description
A savory pasta dish featuring seared scallops in a rich garlic butter sauce, tossed with linguine for a quick and elegant meal.
Ingredients
Scale
- 8 ounces linguine
- 1 pound sea scallops, patted dry
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup white wine
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Optional: Red pepper flakes for heat
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.
- Season the scallops with salt and pepper.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter.
- Add the scallops to the skillet and sear for 2-3 minutes per side until golden brown; remove from the skillet and set aside.
- In the same skillet, add the remaining butter and minced garlic; cook for 1-2 minutes until fragrant.
- Pour in the white wine and lemon juice, stirring to deglaze the pan; simmer for 2 minutes.
- Return the scallops to the skillet and toss to coat in the sauce; cook for an additional 1 minute.
- Add the cooked linguine to the skillet and toss everything together; garnish with fresh parsley.
- Serve immediately, optionally with red pepper flakes for added spice.
Notes
For the best results, use fresh scallops and avoid overcooking them to keep them tender. Pair with a crisp white wine.
Nutrition
- Calories: 450
- Sugar: 2g
- Fat: 20g
- Carbohydrates: 40g
- Protein: 25g