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Creamy Lemon Butter Scallop Linguine

creamy lemon butter scallop linguine - featured image
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A quick and easy creamy lemon butter scallop linguine with fresh herbs, perfect for a comforting yet elegant dinner. Tender scallops seared to golden perfection are tossed in a silky lemon butter sauce with fresh parsley and basil.

Ingredients

Scale
  • 8 ounces (225 grams) linguine pasta, dried or fresh
  • 1 pound (450 grams) sea scallops, fresh and dry-packed
  • 4 tablespoons (57 grams) unsalted butter, divided
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 large lemon, zested and juiced
  • ½ cup (120 ml) heavy cream
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped (optional)
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup (120 ml) of pasta water, then drain and set aside.
  2. While pasta cooks, pat dry scallops thoroughly with paper towels to remove excess moisture. Season both sides lightly with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer, making sure not to crowd the pan. Sear for about 2 minutes per side until golden brown and slightly firm to the touch. Remove scallops and set aside on a plate.
  4. Lower heat to medium. Add 2 tablespoons unsalted butter to the skillet and melt until foamy. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
  5. Stir in lemon zest and juice from the lemon, then pour in heavy cream. Let the sauce simmer gently for 2-3 minutes, stirring frequently until slightly thickened.
  6. Stir in remaining 2 tablespoons butter until melted, adding richness and gloss. Season with salt, black pepper, and red pepper flakes if using.
  7. Add drained linguine to the skillet, tossing to coat the pasta with sauce. If the sauce feels too thick, splash in reserved pasta water a tablespoon at a time to loosen it.
  8. Gently fold in chopped fresh parsley and basil for a fresh, vibrant finish.
  9. Divide linguine and scallops between plates, spooning extra sauce over the top. Garnish with additional lemon zest or herbs if desired. Serve immediately.

Notes

Dry scallops thoroughly before searing to get a golden crust and avoid steaming. Keep heat moderate when simmering cream sauce to prevent curdling. Add fresh herbs at the end to preserve brightness. Use reserved pasta water to adjust sauce consistency. For dairy-free, substitute butter with vegan margarine and heavy cream with coconut or cashew cream. Gluten-free linguine can be used for gluten-free diet.

Nutrition

Keywords: scallops, linguine, lemon butter sauce, creamy pasta, seafood pasta, quick dinner, fresh herbs

Find it online: https://breezybake.com/creamy-lemon-butter-scallop-linguine-recipe-easy-homemade-dinner-with-fresh-herbs/