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.
Servings: 4 servings
Calories: 548kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
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
- 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.
Nutrition
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
