Simple and Indulgent 30-Minute Garlic Butter Scallop Pasta
This 30-Minute Garlic Butter Scallop Pasta offers a quick yet gourmet dining experience with rich flavors and elegant presentation.
Equipment
- large pot
- large skillet
- measuring cups
- measuring spoons
- paper towels
Ingredients
For the Pasta
- 8 oz Linguine Pasta Can substitute with spaghetti or fettuccine.
For the Scallops
- 1 lb Sea Scallops Shrimp or fish can be used as alternatives.
For the Sauce
- 2 tbsp Unsalted Butter Use salted butter sparingly if desired.
- 4 cloves Garlic Increase amount for more garlicky punch.
- 1/2 cup Fresh Lemon Juice Lemon zest can complement the flavor.
For Seasoning
- to taste Red Pepper Flakes Adjust according to spice preference.
- to taste Salt Always season to your taste.
- to taste Freshly Ground Black Pepper Always season to your taste.
For Garnish
- to taste Fresh Parsley Basil or dill can be alternatives.
- to taste Lemon Zest Use the outer peel to avoid bitterness.
Instructions
Step-by-Step Instructions
- Fill a large pot with water, season with salt, and bring to a boil. Add linguine and cook for 8-10 minutes until al dente. Reserve 1/2 cup of pasta water before draining.
- Pat the sea scallops dry with paper towels and season both sides with salt and pepper.
- Heat a large skillet over medium-high heat and melt 2 tablespoons of butter. Sear scallops for 2-3 minutes per side until golden and opaque. Set aside.
- Lower heat, add remaining 2 tablespoons of butter, and sauté minced garlic for about 1 minute.
- Add drained linguine to the skillet, mixing with the sauce, then gradually stir in reserved pasta water, lemon juice, and lemon zest.
- Return scallops to the skillet, carefully tossing everything together.
- Taste and season with salt and pepper. Garnish with fresh parsley before serving.
Notes
Ensure scallops are dry for optimal searing. Reserve pasta water for sauce adjustments.