Description
Lemon Garlic Scallop Pasta is a vibrant and flavorful seafood dish featuring perfectly seared scallops nestled in a luxurious garlic, lemon, and white wine butter sauce tossed with linguini. This recipe combines fresh herbs, a hint of heat from red pepper flakes, and bright citrus notes for a sophisticated yet approachable meal ready in just 30 minutes.
Ingredients
For the Pasta:
- ¾ pound linguini
For the Scallops and Sauce:
- 1 pound scallops, muscle removed
- Kosher salt and freshly ground black pepper, to season
- 1 tablespoon olive oil, plus additional for drizzling
- 3 tablespoons butter, divided
- 4 cloves garlic, chopped
- 1 large shallot, finely chopped
- ½ teaspoon crushed red pepper flakes
- 4 sprigs fresh thyme, leaves removed and chopped
- 1 cup white wine (Sauvignon Blanc recommended)
- 1 cup seafood stock (or chicken stock)
- 1 cup fresh basil, torn
- ½ cup chopped chives
- 1 lemon, zested and juiced
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the linguini according to package directions until al dente. Drain, reserving some pasta water, and set aside. Begin scallop preparation as you start the pasta.
- Prepare the scallops: Remove the side muscle from each scallop, pat them very dry with paper towels to remove moisture, then season both sides generously with kosher salt and freshly ground black pepper.
- Sear the scallops: Preheat a 12-inch cast iron skillet over medium-high heat until hot. Add 1 tablespoon olive oil, swirling to coat. When the oil is shimmering, place scallops in the pan and sear without moving for 2-3 minutes until a deep golden crust forms. Flip scallops and add 2 tablespoons butter, basting the scallops for another 2-3 minutes until cooked through. Remove scallops from skillet and tent loosely with foil to keep warm.
- Sauté aromatics: Add a small drizzle of olive oil to the skillet and reduce heat to medium-low. Add chopped garlic, finely chopped shallot, crushed red pepper flakes, chopped thyme, and a pinch of salt and pepper. Stir constantly, cooking for 1 to 2 minutes until fragrant and softened.
- Deglaze and reduce: Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. Let the wine reduce for about 1 minute. Then add seafood stock and continue cooking for another minute to meld flavors.
- Finish the sauce: Stir in torn fresh basil, chopped chives, lemon zest, lemon juice, and the remaining 1 tablespoon of butter. Mix gently until the butter melts smoothly into the sauce.
- Toss pasta and serve: Add the drained linguini to the skillet and toss for about 30 seconds, letting the pasta absorb the sauce. Nestle the seared scallops back into the skillet among the pasta. Serve immediately, drizzling with a bit of olive oil if desired.
Notes
- Remove the side muscle from scallops before cooking for the best texture; your fishmonger can assist with this.
- Ensure scallops are thoroughly dried with paper towels—this is key for achieving a golden sear.
- Season the scallops liberally with salt and pepper to enhance flavor.
- Use a cast iron skillet and preheat thoroughly to get a good sear without sticking.
- Use just a thin layer of oil to avoid splattering and ensure proper browning.
- Avoid moving the scallops before they have developed a golden crust; flip only once for even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
