Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
18 Mins
Total Time:
28 Mins
A garlic butter sauce with a hint of “lemon” pasta with sauteed scallops cooked so simple and quick but yet fancy and delicious. This pasta can be a simple weeknight or a elegant dinner. It may not look like much, but it has a wonderful flavor that’s sure to be a hit!
Ingredients
Adjust Servings
Instructions
- Add old bay seasoning into pot of boiling water and cook pasta according to package and set aside. (Reserve 1 cup of the pasta water before straining)
- While pasta is cooking, dry off scallops and lightly sprinkle both sides with sea salt and black pepper.
- Add olive oil and 2 tablespoons of butter to a large pan or skillet and heat on medium high, once skillet is hot add scallops and saute' about 3 minutes per side ( or until done)
- Remove scallops from pan and set aside. (Leave the juice created by the scallops in the pan)
- Add white wine to the pan of remaining scallop juice and cook on medium-low heat stirring 1-2 minutes.
- Add remaining 2 tablespoons on butter to the pan and stir until melted.
- Add the 1 cup of reserved pasta water and 1/2 of a lemon's freshly squeezed juice and stir 1 minute.
- Add chopped scallions and a pinch of salt to the pan and stir until just combined.
- Add drained pasta to the pan of sauce and toss until pasta is well coated.
- Place scallops in the pan of pasta, sprinkle with parmesan cheese and serve.
Notes
- You can substitute the linguine for spaghetti, angel hair, or fettuccine.
- You can substitute the scallops for shrimp