Creamy Scallop Linguine

This creamy scallop linguine is the stuff of dreams: perfectly pan-seared scallops are combined with pasta that's tossed in a creamy white wine-garlic-lemon sauce. It's a 30-minute dinner that's easy enough for a weeknight but impressive enough for a holiday or date night.

*This is a new & improved recipe. The original one included bacon but I found that it wasn't necessary.

In this scallop linguine recipe, lemon and white wine add acidity, keeping the dish light, while still tasting like a gourmet Italian meal.

Make it for your next special occasion, or when you want to make an easy meal that feels a bit more indulgent. And if you love seafood pasta, be sure to try my garlic shrimp pasta!

Jump to:

• ⭐️ Why This Pasta with Scallops is the Best
• 🧄 Ingredient Notes
• 📝 Variations and Substitutions
• 🔪 How to Make Scallop Linguine
• 👩🏼‍🍳 Expert Tips
• 🥖 What to Serve with Scallop Pasta
• 💬 Frequently Asked Questions
• 🍝 More Pasta Recipes
• Creamy Scallop Linguine Recipe

⭐️ Why This Pasta with Scallops is the Best

• Succulent scallops are pan-seared and combined with a delicious lemon garlic pasta that's out-of-this-world
• Elegant enough for a special occasion or holiday, but simple and easy enough for a weeknight meal
• Quick and easy scallop pasta that's ready in just 30 minutes
• Protein-rich meal that can be customized for dairy-free or gluten-free folks

🧄 Ingredient Notes

• Garlic - I highly recommend using fresh garlic for optimal flavor.
• Shallots - Using shallots builds flavor in our lemon garlic sauce. You can also swap ⅓ of a yellow onion or red onion as a substitute.
• White wine - Choose a bright and acidic white wine, like pino grigio or sauvignon blanc.
• Linguine noodles - Spaghetti or fettuccine noodles would also work well for this recipe, as would spiraled zucchini noodles.
• Scallops - Large scallops or smaller bay scallops will both work great. You can use frozen scallops but make sure they are completely thawed (and patted dry) before using.
• Heavy cream - Makes our pasta super creamy; you can use whole milk as a substitute. However, because milk has more water than cream, you won't need as much pasta water to thin out the sauce. Just add water a little at a time to get your desired consistency.
• Lemon juice - Using freshly-squeezed lemon juice adds bright, citrus notes.
• Fresh parsley - Adds earthy, aromatic herbyness.

The key to getting a beautiful golden crust on your scallops:

• Pat dry with a paper towel before cooking
• Sear quickly over high heat (this prevents scallops from drying out and helps them develop a crisp exterior)
• Don't touch scallops while cooking until you are ready to flip them over

📝 Variations and Substitutions

• Make dairy-free: Substitute dairy free heavy cream and butter to go dairy-free.
• Shrimp can be substituted for the scallops here.
• Spicy pasta: Add ½ teaspoon of red pepper flakes for a pop of heat.
• Add veggies. Add 1 cup of chopped veggies for added nutrition. Sauteed asparagus or mushrooms would work well.
• Make gluten-free: Use gluten-free noodles for a gluten-free meal.

🔪 How to Make Scallop Linguine

Over high heat, bring a large pot of (salted) water to a boil. Add linguine and cook according to (al dente) package instructions, stirring occasionally to prevent the noodles from sticking together. After pasta is cooked, set aside ¾ cup of pasta water and drain the pasta.

Pat scallops dry with a paper towel (this will ensure a nice crust on the scallops). Season with salt and pepper. Add oil to a large skillet and heat over medium-high heat for a few minutes. Place scallops in pan, spaced out evenly. Sear for about 3-4 minutes on each side, or until a golden brown crust forms. Transfer scallops to a plate and cover with foil.

Using the same skillet, add butter and shallots, and cook over medium-low heat until translucent, around 5 minutes. Season with salt and pepper. Add garlic and cook for an additional minute.

Deglaze the pan by adding white wine and vegetable broth, scraping up any browned bits (this is where the flavor is!). Pour in heavy cream and bring to a simmer for around 3-4 minutes (the sauce will still be pretty thin, but will thicken up after pasta water is added).

Add cooked pasta to pan and toss with the sauce and ¼ cup of pasta water (this will help sauce stick to the noodles). Add more pasta water if needed.

Distribute pasta evenly over 4 plates and place scallops on top (divided evenly as well). Sprinkle fresh lemon juice over pasta and garnish with fresh parsley.

👩🏼‍🍳 Expert Tips

• Storage: Place in an airtight container and keep in the refrigerator for up to 3 days.
• How to reheat: Place leftovers in a medium skillet with 1-2 tablespoons of water, and heat on medium-low for 5-10 minutes, until heated through.
• You can use large scallops or smaller bay scallops. Either size works just fine.
• Thicken it up. If your pasta sauce turns out too watery, check out my post on how to thicken homemade spaghetti sauce.
• Pat scallops dry. This will ensure a beautiful golden crust when searing.
• Salt your pasta water. As the water is absorbed into the noodles, the salt is absorbed along with it, giving it flavor.
• Reserve pasta water. Be sure to reserve ¾ cup of pasta water before draining. It contains starch, which helps to thicken our sauce and ensures that it sticks to the pasta.
• Cook pasta al dente. Cook your pasta according to package instructions to avoid overcooked, mushy pasta. It should be firm-tender when you bite into it.

🥖 What to Serve with Scallop Pasta

Because this is a hearty meal, I recommend pairing it with roasted vegetables, like Brussels sprouts; a piece of crusty bread, like sourdough focaccia; or a side salad, like fennel salad.

💬 Frequently Asked Questions

🍝 More Pasta Recipes

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