This Scallop Linguine is a 10/10. It turned out even better than I imagined it would. Something magical happens to the lemon-garlic sauce when you deglaze the pan, soaking up all the seared scallop goodness. I’m drooling just thinking about it!
I combined two of my favorite things to create this recipe: seared scallops and my Under the Sea Pasta.
Hilariously, this dish tastes nothing like my Under the Sea Pasta, as the process of searing the scallops in butter and then deglazing the pan to capture the scallop essence gives the sauce a fabulous nutty, toasty, browned butter flavor that’s totally different from the bright lemon flavor of the original recipe.
Use your favorite dry white wine, something you like to drink. Kuhlman Cellars‘ Viognier was absolutely perfect in this dish and in my glass! Can you substitute the wine in this recipe? Absolutely. You can use chicken broth if you don’t like to cook with wine.
I used 18 dry scallops for this recipe, specifically the wild caught Alaskan Weathervane Scallops I picked up from Savory Alaska at the farmers market. I’m ruined now. These are truly the best scallops I’ve ever purchased! Dry scallops appear smaller when you purchase them but they don’t shrink when cooking.
Scallop Linguine
8 oz linguine
18 dry scallops
1/3 cup flour, salt, pepper
2 Tbsp butter
1 Tbsp olive oil
2 large shallots, chopped
6 cloves garlic, minced
1/2 tsp salt
Black pepper to taste
3/4 cup dry white wine
4 Tbsp unsalted butter
2 Tbsp fresh Italian parsley
2 large lemons (or 4 small)
- Cook the pasta according to package directions until almost al dente. Reserve 1/2 cup of pasta water, then drain pasta and set aside.
- While the pasta is cooking, heat butter in a large pot or Dutch oven. Rinse scallops and pat dry. Dredge scallops in flour seasoned with salt and pepper. Cook in butter at a fairly high heat for 1-2 minutes per side depending on the size of the scallops. You want them nice and golden. Remove scallops to a plate and cover with foil.
- Lower heat and add 1 Tbsp olive oil. Cook shallots over medium heat until softened, about 2-3 minutes. Add chopped garlic and cook for another minute or two. Add wine and bring to a boil.
- Simmer the liquid until reduced by half. Add butter and allow it to melt into the sauce. Then add juice and zest from a large lemon, salt, pepper, chopped parsley, and 1/4 cup pasta water. Give that a whisk, then add linguine and use tongs to stir the pasta for two minutes to thicken the sauce. Add remaining pasta water if needed and adjust the seasonings.
- Add seared scallops and chopped parsley and serve immediately with additional lemon wedges.
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