Go Back
- 8 ounces linguine pasta - 1 pound sea scallops, patted dry - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1 teaspoon red pepper flakes (adjust to taste) - Salt and black pepper to taste - 1/4 cup fresh parsley, chopped - Grated Parmesan cheese for serving (optional) The main ingredients create a rich base for this dish. The linguine pasta provides a perfect backdrop for the sweet scallops. Using high-quality sea scallops ensures a tender bite. The unsalted butter adds a creamy texture, while garlic infuses the dish with warmth. The flavor enhancers bring brightness to the plate. Fresh lemon zest and juice brighten the dish, making it taste fresh. Red pepper flakes add a kick that you can adjust based on your spice level. Don’t forget to salt and pepper to taste; this step is key for balanced flavors. Garnishing ingredients elevate the dish. Fresh parsley adds a pop of color and freshness. If you love cheese, sprinkle some grated Parmesan on top for added richness. Enjoying your Lemon Garlic Butter Scallop Linguine is all about balancing flavors and textures. - Cook the linguine in salted boiling water until al dente. This usually takes about 8-10 minutes. - Reserve 1/2 cup of pasta water before draining the linguine. This starchy water helps the sauce stick. - Heat 2 tablespoons of butter in a large skillet over medium-high heat. - Season the scallops with salt and black pepper. - Once the butter melts and bubbles, add the scallops. Make sure not to crowd them. - Sear the scallops for about 2-3 minutes on each side. They should be golden brown. Remove them from the skillet and set aside. - In the same skillet, add the remaining 2 tablespoons of butter. - Sauté 4 cloves of minced garlic and 1 teaspoon of red pepper flakes for about 30 seconds. You want them fragrant but not burnt. - Add the lemon juice and zest, stirring well to combine. - If the sauce gets too thick, gradually add the reserved pasta water until it reaches the right consistency. - Toss the cooked linguine into the skillet, letting it soak up the lemon garlic butter sauce. - Add the scallops back to the skillet and mix everything gently. - Look for fresh or frozen, dry-packed scallops. - Choose scallops with a sweet, briny smell. Selecting good scallops is key to your dish. Fresh scallops have a clean scent. Avoid any that smell fishy. Dry-packed scallops are often fresher. They do not have added water, which can dilute flavor. - Ensure scallops are patted dry for a better sear. - Do not overcrowd the skillet during cooking. Patting the scallops dry helps achieve a nice sear. Water on the surface creates steam, which makes them tough. Cook scallops in batches if needed. This way, they get that perfect golden color. - Experiment with additional herbs like basil or thyme. - Adjust red pepper flakes to control heat level. Herbs can take your sauce to new heights. Fresh basil or thyme adds a touch of brightness. If you like heat, add more red pepper flakes. If not, use less for a milder taste. A little adjustment can change the whole dish. {{image_2}} You can switch up the pasta. Try fettuccine or spaghetti instead of linguine. This change keeps the dish fun. If you want a lighter option, use olive oil instead of butter. It still tastes great and brings a healthy twist. For extra flavor, add sun-dried tomatoes or fresh spinach. Both options boost taste and color. They make the dish more exciting. A splash of white wine can add depth to the sauce. It makes everything taste richer and more gourmet. Want a gluten-free meal? Use gluten-free pasta instead. It works well without losing flavor. For a dairy-free version, skip the butter and Parmesan. You can use vegan alternatives that taste just as good. After enjoying your meal, cool the dish completely. This step is key. Store it in an airtight container. Properly stored, it lasts 2-3 days in the fridge. Make sure to label the container with the date. This way, you know how long it’s been there. To reheat, use a skillet. Add a splash of water or broth to help. This keeps everything moist and tasty. Heat gently over medium-low. Avoid overheating to prevent rubbery scallops. Keep an eye on them as they warm up. Freezing scallop linguine isn’t the best choice. The scallops change texture and become rubbery when thawed. If you must freeze, do so only with the pasta and sauce. Leave out the scallops. When you’re ready, just add fresh scallops when you reheat the dish. To check if scallops are cooked right, look for a golden brown color. They should feel firm to the touch. Cook them for about 2-3 minutes on each side. If you see a nice crust, they are likely done. This quick cooking time keeps scallops tender and juicy. You can prep some parts ahead of time, but it’s best fresh. Cook the pasta and scallops just before serving. You can store the sauce and prepped ingredients separately. Mix them together shortly before eating for the best taste and texture. A light salad pairs well with this dish. You could also serve garlic bread for a complete meal. Both options will complement the flavors in the linguine. Adding a refreshing drink can make your meal even better. You now know how to create a delicious lemon garlic butter scallop linguine. We covered the key ingredients, cooking steps, and tips for success. Plus, I shared variations to suit dietary needs and personal tastes. Using fresh scallops and flavor enhancers makes your dish special. Make sure to store leftovers wisely. Follow these steps for a tasty meal you can enjoy and impress others with. Let your kitchen skills shine and savor each bite!

Lemon Garlic Butter Scallop Linguine

Indulge in a delightful Lemon Garlic Butter Scallop Linguine that bursts with flavor and elegance! This quick and easy recipe combines tender scallops, savory garlic, and zesty lemon for a dish that's perfect for any occasion. In just 25 minutes, you can elevate your dining experience and impress your guests. Ready to savor a dish that's sure to become a favorite? Click through to explore this delicious recipe and get cooking!
Print Recipe Pin Recipe

Ingredients
  

8 ounces linguine pasta

1 pound sea scallops, patted dry

4 tablespoons unsalted butter

4 cloves garlic, minced

1 lemon, zested and juiced

1 teaspoon red pepper flakes (adjust to taste)

Salt and black pepper to taste

1/4 cup fresh parsley, chopped

Grated Parmesan cheese for serving (optional)

Instructions
 

Cook the linguine in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

    While the pasta cooks, heat 2 tablespoons of butter in a large skillet over medium-high heat.

      Season the scallops with salt and black pepper. Once the butter is melted and bubbling, add the scallops to the skillet without crowding. Sear for about 2-3 minutes on each side until golden brown and cooked through. Remove the scallops from the skillet and set aside.

        In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.

          Add the lemon juice and zest to the skillet, stirring to combine. If the sauce is too thick, gradually add the reserved pasta water until you reach the desired consistency.

            Toss the cooked linguine into the skillet, allowing it to soak up the lemon garlic butter sauce. Add the scallops back into the skillet and gently mix everything together.

              Remove from heat and stir in the fresh parsley. Adjust seasoning with additional salt and pepper if needed.

                Serve immediately, topped with grated Parmesan cheese if desired.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Serve in shallow pasta bowls, garnished with additional parsley and a lemon wedge on the side for extra freshness. Enjoy!