Creamy Scallop Linguine Recipe
This creamy scallop linguine is the stuff of dreams: perfectly 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.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: American, Italian
Servings: 4 servings
Calories: 548kcal
- 12 ounces linguine or spaghetti noodles
- 2 Tablespoons extra-virgin olive oil
- pinch of sea salt and ground black pepper
- 1 pound scallops
- 1 Tablespoon unsalted butter
- 2 shallots, diced
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- 4 garlic cloves, minced
- ¼ cup white wine
- ½ cup low-sodium vegetable broth
- ¼ cup heavy cream
- 1 lemon, zested and juiced
- ¼ cup fresh parsley, chopped
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!). 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 (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 and lemon zest over pasta, and garnish with fresh parsley.
The key to getting a golden brown crust on your scallops:
- Pat dry with a paper towel before cooking
- Sear over high heat
- Don't touch scallops while cooking until you are ready to flip them over
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- Storage: Place in an airtight container and keep in the refrigerator for up to 3 days.
- 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 pasta water before draining. It contains starch, which helps to thicken our sauce and ensures that it sticks to the pasta.
Calories: 548kcal | Carbohydrates: 74g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 605mg | Potassium: 560mg | Fiber: 4g | Sugar: 5g | Vitamin A: 632IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 2mg