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Scallop Linguine: A Gorgeous Twist

Creamy Garlic Scallop Linguine
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Create a restaurant-quality pasta dish at home with this Creamy Garlic Scallop Linguine. Tender scallops and linguine are coated in a rich, garlicky sauce for an elegant yet easy meal.

Ingredients

Scale
  • 1 pound linguine
  • 1 pound large sea scallops, patted dry
  • 4 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook linguine according to package directions. Reserve 1 cup of pasta water before draining.
  2. While pasta cooks, season scallops with salt and pepper.
  3. In a large skillet, melt butter with olive oil over medium-high heat.
  4. Add scallops in a single layer and cook for 1-2 minutes per side until golden brown. Remove scallops from skillet and set aside.
  5. Add minced garlic to the skillet and cook for 1 minute until fragrant.
  6. Pour in white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
  7. Stir in heavy cream and bring to a gentle simmer. Cook for 3-5 minutes until sauce thickens slightly.
  8. Reduce heat to low and stir in Parmesan cheese until melted and smooth.
  9. Add drained linguine and cooked scallops to the skillet. Toss to coat evenly with the sauce.
  10. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
  11. Season with salt and pepper to taste.
  12. Garnish with fresh parsley before serving.

Notes

  • Ensure scallops are completely dry for a good sear.
  • Do not overcook the scallops; they should be just opaque.
  • Adjust garlic and seasoning to your preference.

Nutrition

Find it online: https://recipesfleet.com/creamy-garlic-scallop-linguine/