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Perfect Lemon Butter Garlic Scallop Linguine

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A quick and elegant lemon butter garlic scallop linguine recipe perfect for an easy date night dinner, combining tender scallops with a bright, buttery sauce and al dente linguine.

Ingredients

Scale
  • 12 large fresh sea scallops (about 1 pound or 450g), patted dry
  • 8 ounces (225g) linguine pasta
  • 4 tablespoons (56g) unsalted butter, divided
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, finely minced
  • Zest and juice of 1 large lemon
  • 1/4 cup (60ml) dry white wine (optional)
  • 2 tablespoons fresh parsley, chopped
  • Pinch of red pepper flakes (optional)
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Rinse scallops quickly under cold water and pat dry with paper towels. Season both sides lightly with salt and pepper.
  2. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente (about 9-11 minutes). Reserve 1/2 cup (120ml) pasta water before draining.
  3. While pasta cooks, heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add scallops in a single layer without crowding. Cook 2-3 minutes per side until golden brown and slightly firm. Remove scallops and set aside.
  4. Reduce heat to medium. Add remaining 2 tablespoons butter to skillet. Add minced garlic and red pepper flakes (if using). Sauté about 30 seconds until fragrant but not browned.
  5. Pour in white wine and scrape up any bits stuck to the pan. Let simmer 2-3 minutes to reduce slightly.
  6. Stir in lemon zest and juice. Add reserved pasta water a little at a time to loosen sauce if too thick.
  7. Add drained linguine to skillet and toss well to coat with sauce. Adjust seasoning with salt and pepper.
  8. Nestle seared scallops back into pan and warm gently for 1 minute.
  9. Sprinkle chopped parsley over the top and serve immediately with extra lemon wedges.

Notes

Pat scallops dry before searing to get a golden crust. Do not overcrowd the pan to ensure proper caramelization. Reserve pasta water to help sauce cling to pasta. Cook scallops just until opaque to avoid rubberiness. For dairy-free, substitute butter with neutral oil and skip wine if preferred. Gluten-free pasta options like brown rice or chickpea linguine work well.

Nutrition

Keywords: lemon butter scallops, garlic scallop linguine, easy date night dinner, seafood pasta, quick scallop recipe

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