Lemon Garlic Scallop Pasta 🍋
Golden seared scallops over linguine glossed with lemon, garlic, and white wine butter, a fancy-restaurant plate you can nail at home.
Ingredients (serves 4)
- 1 lb scallops
- 12 oz linguine
- 4 tbsp butter
- 4 cloves garlic
- 1/2 cup white wine
- 1 lemon
- 1/4 tsp red pepper flakes
- 1/4 cup parsley
- 2 tbsp olive oil
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Try AnychefInstructions
- 1
Boil the linguine in salted water until al dente, reserving 1 cup pasta water before draining.
- 2
Pat the scallops very dry and season with salt. Heat the olive oil in a 12-inch skillet over high until shimmering, then sear the scallops without moving them until deeply golden, about 2 minutes per side. Set aside.
- 3
Lower the heat to medium, melt the butter, and cook the minced garlic and red pepper flakes 1 minute.
- 4
Pour in the white wine and the juice of the lemon and simmer 2 minutes to reduce slightly.
- 5
Toss the linguine in the sauce with splashes of pasta water until glossy, then nestle the scallops back in.
- 6
Finish with chopped parsley and serve right away.
