Scallop Linguine

Scallop Linguine is an incredibly easy and fast pasta dish that brings together seared scallops and perfectly cooked linguine in a lemon garlic white wine sauce. This dish is elevated with the unique brininess of capers and anchovy fillets making it a delicious seafood pasta experience that is both elegant and comforting.

Course Dinner

Cuisine American

Keyword Lemon Scallop Pasta, Scallop Linguine, Scallops and Pasta Recipe

Prep Time 10

Cook Time 20

Servings servings

Calories 394kcal

Author Heather

Ingredients

1 pound linguine noodles *see Note #1 below
1 pound sea scallops
salt and pepper
1/2 cup olive oil *divided
1/4 cup butter
1 large shallot *finely diced
2 anchovy fillets *or 1 teaspoon anchovy paste
5 large garlic cloves *crushed or minced, about 1 heaping tablespoon
1/2 teaspoon red chili pepper flakes
1 tablespoon capers
2 large lemons zested
1/2 cup lemon juice
1 cup sauvignon blanc
1 cup finely chopped Italian parsley *divided
1 cup finely grated Parmigiano Reggiano

Instructions

Let scallops sit at room temperature for 20-30 minutes before searing. Remove the tough muscle on the side of the scallop. See Note #2 below.
Thoroughly pat dry the scallops and salt and pepper each side.
Bring a large pot of water to boil. Once boiling generously salt the water. Cook pasta according to package instructions minus 1 minute. Note: The pasta will finish its cooking in the sauce.
Wait to start searing the scallops until the pasta is cooking.
Preheat a large skillet over medium high heat. Add approximately 3 tablespoons of olive oil. Once the oil starts to ripple and shimmer with a slightly wavy appearance add scallops. Sear for approximately 2 minutes per side or until a deeper golden brown sear develops.
Remove scallops from pan onto a plate. Tent loosely with foil to keep warm.
Over the same heat add the remaining olive oil and butter.
Once butter is melted reduce heat to medium low and add shallots, anchovy fillets, capers and chili pepper flakes. Sauté for 1-2 minutes.
To the pan add the zest and garlic. Sauté for 30 seconds and then carefully pour in the juice, wine and 1/2 cup parsley. Bring to a simmer for about 2 minutes. See Note #3 below.
Transfer the slightly undercooked pasta to skillet pan along with 1/4 cup of pasta water. Continue cooking the pasta for about 1-2 minutes stirring frequently.
Turn off heat and toss in Parmigiano Reggiano and remaining parsley. Add scallops back to the pan and serve immediatly.

Notes

Recipe Notes

Note #1- Bucatini with hollow center, spaghetti or fettuccine pasta are all goods substitutions for linguine pasta.

Note #2-

Thaw the scallops in the refrigerator overnight. When defrosting, remove scallops from packaging and place between layers of paper towels on a platter. The paper towels will absorb the excess moisture as the scallops defrost. Note: Follow the package instructions for quick thawing methods if you’re short on time.

When it comes to scallops, it's essential to be aware of the tough muscle known as the "foot" or "abductor muscle" that is often found on the side of the scallop. This muscle, which helps the scallop open and close its shell, can be tough and chewy when cooked. To ensure a tender and enjoyable eating experience, it is recommended to remove this muscle before cooking. Simply grasp the muscle gently and pull it away from the scallop using your fingers. This simple step will help enhance the texture and overall quality of your scallop dishes.

Note #3- When adding juice to a hot pan with butter and oil, be careful as the combination of liquids and heat can cause splattering.

To avoid potential burns or flare-ups pour the juice by holding the juice container close to the pan and pouring it slowly, so the juice doesn't fall from a high height. This helps prevent splattering and reduces the chances of getting burned.

Note #4- Checkout my Amazon Storefront for all the products seen in the video.

Variations

Lower Fat- Lower the olive oil to 3 tablespoons and add only 1-2 tablespoons of butter. Replace with a 1/2 cup of chicken broth or seafood stock added at the same time as the lemon juice.
Mediterranean Diet Version- Replace butter with all olive oil, use whole wheat linguine and add veggies or white beans.
Sauce Variation- Eliminate the capers and anchovy fillets for a bright and summery flair that emphasis the lemon, garlic and white wine.
Herb and Spice Combinations- Try adding fresh basil, thyme, or oregano, or incorporate spices like paprika, cayenne pepper, or Italian seasoning.
Protein Variations- If scallops are not available or preferred, consider using other proteins like shrimp, lobster, or even chicken to create a different twist on the dish.

Nutrition