Bay Scallop Pasta with Lemon Garlic Sauce
Scallop hunting season in Florida means one thing: fresh bay scallops! This Bay Scallop Pasta with Lemon Garlic Sauce tosses buttery seared scallops and linguine in a bright, garlicky sauce, ready in just 30 minutes.
Servings: 2
Calories: 863kcal
Equipment
- Cast iron or any large skillet
- Knife
- Cutting board
Ingredients
- ½ pound scallops
- ½ pound linguine
- ½ cup parmesan freshly grated
- 6-8 cloves garlic minced
- ½ cup white wine such as Sauvignon Blanc or Chardonnay
- 2 tablespoon olive oil
- 4 tablespoon butter
- ½ lemon juice of
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon pepper
Garnish
- 2-3 leaves fresh basil chiffonade
- lemon wedges and zest
Instructions
- In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Before draining, reserve a portion of the pasta water.
- Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the scallops and sear for 2 to 3 minutes on each side until golden brown and opaque in the center. Remove scallops from the skillet and let them rest on a plate.
- In the same skillet, reduce the heat to medium, add 2 tablespoons of butter, and let it melt. Add the minced garlic and sauté until fragrant, about 1 to 2 minutes.
- Pour in the white wine and bring to a simmer. Let it cook for 2 to 3 minutes, allowing the alcohol to evaporate.
- Add the lemon juice, red pepper flakes, 2 more tablespoons of butter, and the freshly grated Parmesan. Stir until the butter is melted and the sauce is well combined.
- Add the cooked linguine to the skillet and toss to coat with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
- Gently place the seared scallops back into the skillet with the pasta and sauce. Toss everything together over low heat for 1 to 2 minutes until warmed through.
- Garnish with fresh basil leaves, lemon zest, and lemon wedges. Serve immediately.
Notes
Cooking Notes
The most important step is drying the scallops completely before they hit the pan. Wet scallops steam instead of sear, and you lose that golden crust. Bay scallops are small and cook fast, so pull them as soon as they’re golden and opaque. They’ll warm through again in the sauce at the end.
Tips for Best Results
- Use dry-packed bay scallops if you can find them. Wet-packed scallops are treated with a solution that keeps them from browning.
- Sear the scallops in a single layer without crowding the pan so they brown instead of steam.
- Reserve some pasta water before draining. A splash loosens the sauce and helps it cling to the linguine.
- Grate your Parmesan fresh. Pre-shredded cheese has coatings that keep it from melting smoothly.
Nutrition
Calories: 863kcal | Carbohydrates: 119g | Protein: 39g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 2.532mg | Potassium: 626mg | Fiber: 5g | Sugar: 17g | Vitamin A: 306IU | Vitamin C: 18mg | Calcium: 419mg | Iron: 3mg
