Garlic Butter Scallops with Linguine

Introduction

Garlic Butter Scallops with Linguine is a restaurant-quality dish you can easily make at home. It’s elegant, flavorful, and comes together in under 30 minutes, making it perfect for both weeknight dinners and special occasions. Juicy seared scallops are coated in a luscious garlic butter sauce and paired with tender linguine for a meal that feels indulgent yet approachable.

The simplicity of this dish is what makes it shine—the scallops are the star, enhanced by garlic, lemon, and butter, with pasta serving as the perfect backdrop to soak up all that delicious flavor. It’s a dish that feels luxurious without requiring hours in the kitchen.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of sophistication and simplicity. Seared scallops have that golden crust on the outside while staying tender and buttery inside—it’s pure seafood magic. The garlic butter sauce clings to the pasta, creating a silky finish that makes every bite irresistible.

Another reason I adore this dish is how fast it comes together. In less than half an hour, you can have something that tastes like it came from a fine dining restaurant. It’s my go-to for date nights, dinner parties, or when I simply want to treat myself.

Plus, I love how versatile it is—you can add fresh herbs, a splash of white wine, or even toss in some spinach or cherry tomatoes for variety. It’s comfort food elevated, and it never fails to impress.

Why It’s a Must-Try Dish

This dish is a must-try because it hits all the right notes:

• Flavor-packed: Garlic, butter, lemon, and scallops are a classic, irresistible combination.
• Quick & Easy: Minimal prep and under 30 minutes to the table.
• Elegant Presentation: Looks like fine dining, but achievable in any home kitchen.
• Comforting yet Light: Rich enough for indulgence but not overly heavy.

Whether you’re cooking for a loved one or just want to elevate your weeknight routine, this dish is guaranteed to impress.

Recipe Overview

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Calories per Serving: ~480–500 kcal

Cuisine & Course

• Cuisine: Italian-American
• Course: Main Course / Dinner

Ingredients

For the Pasta

• 12 oz linguine pasta
• 2 teaspoons salt (for pasta water)

For the Scallops & Sauce

• 1 1/2 lbs large sea scallops (patted dry)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• Juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

Simple Cooking Directions

1. Cook linguine until al dente.
2. Pat scallops dry and sear in olive oil until golden. Remove and set aside.
3. In the same pan, melt butter, sauté garlic, and deglaze with white wine (if using).
4. Add lemon juice, remaining butter, and seasonings.
5. Toss cooked linguine in the sauce, then top with scallops.
6. Garnish with parsley and Parmesan before serving.

Step-by-Step Preparation Method

Step 1: Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook linguine according to package instructions until al dente.
• Drain, reserving 1/2 cup of pasta water, and set aside.

Step 2: Sear the scallops

• Pat scallops dry with paper towels to ensure a good sear.
• Season lightly with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Sear scallops for 2–3 minutes per side until golden brown. Remove and set aside.

Step 3: Make the garlic butter sauce

• In the same skillet, melt 2 tablespoons butter.
• Add garlic and sauté for 30 seconds until fragrant.
• Pour in white wine (if using) and simmer for 2 minutes.
• Add lemon juice, remaining butter, and season with salt and pepper.

Step 4: Combine pasta and sauce

• Toss drained linguine into the skillet with the sauce.
• Add a splash of reserved pasta water if needed to loosen the sauce.
• Gently mix until pasta is well coated.

Step 5: Finish with scallops

• Place seared scallops on top of the pasta.
• Garnish with parsley and Parmesan.

How to Serve

• Serve in shallow bowls with scallops arranged on top of the pasta.
• Offer extra lemon wedges on the side.
• Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.

Additional Recipe Tips

• Dry the scallops well to achieve a golden sear.
• Don’t overcrowd the pan—sear in batches if necessary.
• Use fresh scallops for best flavor, but frozen (thawed) can work too.
• Add a pinch of red pepper flakes if you like a bit of heat.

Variations

• Creamy Garlic Scallop Pasta: Add 1/2 cup heavy cream to the sauce.
• Vegetable Boost: Toss in baby spinach, asparagus, or cherry tomatoes.
• Surf & Turf: Add seared shrimp or even grilled chicken for extra protein.
• Whole Grain Option: Use whole wheat linguine or spaghetti.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended, as scallops lose texture when frozen after cooking.
• Reheating: Warm gently in a skillet with a splash of stock, butter, or pasta water.

Special Equipment Needed

• Large pot (for pasta)
• Large skillet or sauté pan
• Tongs or spatula
• Colander

Conclusion

Garlic Butter Scallops with Linguine is a dish that proves gourmet meals don’t have to be complicated. With just a handful of ingredients, you can create a silky, buttery pasta that highlights the natural sweetness of scallops. It’s fast enough for a weeknight but impressive enough for guests, making it a versatile and delicious recipe to keep in your rotation.

Once you try this dish, it’s bound to become one of your go-to favorites for when you want something special without spending hours in the kitchen.

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Garlic Butter Scallops with Linguine

Author: admin Cuisine: Italian Courses: Seafood

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Calories: 500 kcal

Description

Garlic Butter Scallops with Linguine is a restaurant-quality dish you can easily make at home. It’s elegant, flavorful, and comes together in under 30 minutes, making it perfect for both weeknight dinners and special occasions.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pasta

• 12 oz linguine pasta
• 2 teaspoons salt (for pasta water)

For the Scallops & Sauce

• 1 ¹⁄₂ lbs large sea scallops (patted dry)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• ¹⁄₄ cup dry white wine (optional)
• 1 of Juice lemon
• ¹⁄₄ cup grated Parmesan cheese
• ¹⁄₄ cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Cook the pasta : Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
2. Step 2: Sear the scallops : Pat scallops dry with paper towels to ensure a good sear. Season lightly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear scallops for 2–3 minutes per side until golden brown. Remove and set aside.
3. Step 3: Make the garlic butter sauce : In the same skillet, melt 2 tablespoons butter. Add garlic and sauté for 30 seconds until fragrant. Pour in white wine (if using) and simmer for 2 minutes. Add lemon juice, remaining butter, and season with salt and pepper.
4. Step 4: Combine pasta and sauce : Toss drained linguine into the skillet with the sauce. Add a splash of reserved pasta water if needed to loosen the sauce. Gently mix until pasta is well coated.
5. Step 5: Finish with scallops : Place seared scallops on top of the pasta. Garnish with parsley and Parmesan.

Keywords: Garlic Butter Scallops with Linguine