Scallop Linguine

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!
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 28 mins
Ingredients
  • 1/2 box linguine pasta
  • 1 tbsp old bay seasoning
  • 1 lb scallops
  • sea salt
  • black pepper
  • 3 tbsp olive oil
  • 4 tbsp butter (divided)
  • 1 1/4 cup white wine (chardonnay)
  • 1 tbsp minced garlic
  • 1 cup pasta water (reserved from the cooked pasta)
  • 1/2 lemon squeezed juice
  • 5 scallions (finely chopped)
  • grated or shredded parmesan cheese (desired amount)
Instructions
  1. 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)
  2. While pasta is cooking, dry off scallops and lightly sprinkle both sides with sea salt and black pepper.
  3. 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)
  4. Remove scallops from pan and set aside. (Leave the juice created by the scallops in the pan)
  5. Add white wine to the pan of remaining scallop juice and cook on medium-low heat stirring 1-2 minutes.
  6. Add remaining 2 tablespoons on butter to the pan and stir until melted.
  7. Add the 1 cup of reserved pasta water and 1/2 of a lemon's freshly squeezed juice and stir 1 minute.
  8. Add chopped scallions and a pinch of salt to the pan and stir until just combined.
  9. Add drained pasta to the pan of sauce and toss until pasta is well coated.
  10. Place scallops in the pan of pasta, sprinkle with parmesan cheese and serve.
Recipe Notes

  • You can substitute the linguine for spaghetti, angel hair, or fettuccine.
  • You can substitute the scallops for shrimp