Garlic Butter Scallops with Linguine

Here’s a delightful recipe for Garlic Butter Scallops with Linguine that combines succulent scallops with a rich garlic butter sauce served over perfectly cooked linguine. This dish is not only delicious but also quick to prepare, making it perfect for a weeknight dinner or a special occasion.

Ingredients

• 8 ounces linguine pasta
• 1 pound sea scallops, patted dry
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1/2 cup white wine (such as Sauvignon Blanc or Pinot Grigio)
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions

1. Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. Prepare the Scallops: While the pasta is cooking, season the scallops with salt and pepper on both sides.
3. Sear the Scallops: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the scallops in a single layer, making sure not to overcrowd the pan. Sear the scallops for about 2-3 minutes on each side until they are golden brown and opaque. Remove the scallops from the skillet and set them aside.
4. Make the Garlic Butter Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
5. Deglaze the Pan: Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until the sauce reduces slightly.
6. Combine: Return the scallops to the skillet, along with the drained linguine. Toss everything together, adding reserved pasta water as needed to create a silky sauce. Taste and adjust seasoning with salt and pepper if necessary.
7. Serve: Divide the linguine and scallops among plates. Garnish with fresh parsley and serve with lemon wedges on the side.

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends