Ingredients
Scale
- 12 oz linguine
- 1 lb sea scallops
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine (or substitute with chicken broth)
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Juice of 1 lemon
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Pat the scallops dry with paper towels. Season with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the scallops in a single layer and sear for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
- Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the white wine (or chicken broth) and bring to a simmer. Allow it to reduce by half, about 2 minutes.
- Add the cooked linguine to the skillet, tossing to coat in the garlic butter sauce. If the pasta seems dry, add a splash of the reserved pasta water.
- Return the scallops to the skillet, sprinkle with Parmesan cheese, and toss gently to combine.
- Finish with a squeeze of lemon juice and garnish with fresh parsley. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Garlic Butter Scallop Linguine, recipe, cooking, food
