Easy Bay Scallop Pasta Recipe (Lemon & Garlic Sauce)
Scallop hunting season in Florida means one thing—fresh bay scallops! If you're looking for the best Bay Scallop Pasta Recipe, this one combines creamy garlic linguine, buttery tender scallops, and a bright lemon basil sauce. See the featured image below to preview this delicious dish.
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 2-3 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 1-2 minutes.
- Pour in the white wine and bring to a simmer. Let it cook for 2-3 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 1-2 minutes until warmed through.
- Garnish with fresh basil leaves, lemon zest, and lemon wedges. Serve immediately.
Notes
Storage Store leftover bay scallop pasta in an airtight container in the refrigerator for up to 2 days.
Freeze This dish is not freezer-friendly.
Reheat To reheat, gently warm in a skillet over medium heat until heated through, adding a splash of butter or olive oil to loosen the sauce.
Substitutions
- Scallops: If bay scallops are not available in your area, large sea scallops can be used if you adjust the cooking time. You could also create a shrimp recipe by substituting simple shrimp.
- Pasta: Spaghetti or angel hair pasta would make a great substitute for linguine.
- Wine: No white wine? Use a little chicken broth or chicken stock instead.
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
