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Perfect Lemon Butter Scallop Linguine with White Wine Sauce

lemon butter scallop linguine - featured image
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A quick and easy seafood pasta featuring tender scallops in a bright lemon butter and white wine sauce, perfect for weeknights or special occasions.

Ingredients

Scale
  • 8 oz linguine pasta
  • 2 tablespoons unsalted butter, softened
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (Sauvignon Blanc recommended)
  • Zest and juice of 1 large lemon
  • 1/4 cup heavy cream or half-and-half (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 1 lb sea scallops, patted dry
  • 2 tablespoons olive oil
  • Pinch of salt and pepper for scallops

Instructions

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions (about 9-11 minutes) until al dente. Reserve 1/2 cup pasta water before draining.
  2. Pat scallops dry with paper towels and season with salt and pepper on both sides.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer and cook without moving for 2-3 minutes until golden crust forms. Flip and cook another 1-2 minutes until opaque but tender. Remove scallops and set aside.
  4. Reduce heat to medium. Add butter to the skillet and melt. Add minced garlic and sauté until fragrant, about 30 seconds.
  5. Pour in white wine and scrape up browned bits from the pan. Let simmer and reduce by half, about 3-4 minutes.
  6. Stir in lemon zest and juice. Add heavy cream if using and simmer gently for 2 minutes. Season with salt and pepper to taste.
  7. Toss drained linguine into the skillet with the sauce. Add reserved pasta water a splash at a time if sauce is too thick. Mix well to coat pasta evenly.
  8. Return scallops to the pan, nestling them into the linguine. Warm through for 1 minute.
  9. Sprinkle chopped parsley over the top and serve immediately.

Notes

Pat scallops dry before searing for a perfect crust. Do not overcrowd the pan when cooking scallops; cook in batches if necessary. Reserve pasta water to adjust sauce consistency. For dairy-free, substitute butter with vegan margarine and heavy cream with coconut cream.

Nutrition

Keywords: lemon butter scallops, linguine pasta, white wine sauce, seafood pasta, quick dinner, easy scallop recipe

Find it online: https://katedishes.com/perfect-lemon-butter-scallop-linguine-recipe-easy-white-wine-sauce-pasta/