Discover an elegant yet easy pasta dinner recipe that’s perfect for any night of the week. This Lemon Butter Scallop Linguine brings bright flavors and tender scallops together in a dish you’ll love. It’s a sophisticated meal that comes together quickly.
Key Ingredients & Substitutions:
- Scallops: Use large sea scallops for best results. Bay scallops work in a pinch but cook faster.
- Linguine: Any long pasta like spaghetti or fettuccine is a good alternative.
- Lemons: Freshly squeezed lemon juice is essential. Bottled lemon juice won’t give the same vibrant flavor.
- Garlic: Freshly minced garlic provides the best aroma and taste. Garlic powder can be used if fresh isn’t available, but use sparingly.
- Parsley: Fresh flat-leaf parsley brightens the dish. Dried parsley can be substituted but use less.
Ingredients:
- 12 ounces linguine
- 1.5 pounds large sea scallops, patted very dry
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup pasta water, reserved
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 550 calories
- Tools Needed: Large pot, large skillet, tongs
Step-by-Step Instructions:
1. Cook the Linguine
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water.
2. Sear the Scallops
While the pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering. Season the scallops with salt and pepper. Add scallops to the hot skillet in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until golden brown and opaque. Remove scallops from the skillet and set aside.
3. Build the Lemon Butter Sauce
Reduce the heat to medium. Add butter to the same skillet and let it melt. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it. Pour in the fresh lemon juice and the reserved pasta water. Stir well, scraping up any browned bits from the bottom of the pan.
4. Combine Everything
Add the drained linguine to the skillet with the sauce. Toss to coat the pasta evenly. Return the seared scallops to the pan and gently toss to combine.
5. Garnish and Serve
Stir in the fresh chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Serve your delicious pasta dinner recipe immediately.
Variation Ideas:
- Add a pinch of red pepper flakes for a subtle kick.
- Stir in a handful of fresh spinach during the last minute of cooking for added greens.
- Garnish with a sprinkle of toasted breadcrumbs for extra texture.
Storage Instructions:
Store any leftover Lemon Butter Scallop Linguine in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth to prevent dryness. Avoid microwaving scallops, as they can become rubbery.
Frequently Asked Questions (FAQ):
- How do you get a good sear on scallops? Pat them very dry with paper towels before cooking and ensure your pan is hot. Don’t overcrowd the pan.
- Can you use frozen scallops? Yes, but thaw them completely in the refrigerator overnight and pat them very dry before cooking.
- What if I don’t have linguine? Spaghetti, fettuccine, or even angel hair pasta work well for this pasta dinner recipe.
- Can I make this dish ahead of time? It’s best served fresh, as scallops can become tough when reheated.
- Why reserve pasta water? The starchy pasta water helps emulsify the sauce, making it rich and cling to the pasta better.
- Is this a good weeknight meal? Absolutely, it’s a quick and flavorful pasta dinner recipe that’s perfect for busy evenings.