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.
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. 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. Add 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. Add more pasta water if needed.
Distribute pasta evenly over 4 plates and place scallops on top. Sprinkle fresh lemon juice and lemon zest over pasta, and garnish with fresh parsley.
Recipe Instructions
MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!