Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Garlic Butter Scallops with Linguine

Garlic Butter Scallops with Linguine

Tender scallops cooked in a flavorful garlic butter sauce, tossed with al dente linguine for a quick and elegant meal.

  • Total Time: 25 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 12 large sea scallops
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 8 ounces linguine
  • 1/4 cup white wine
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Lemon wedges for serving

Instructions

  1. Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente; drain and set aside.
  2. Pat the scallops dry with paper towels and season with salt and pepper.
  3. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
  4. Add the scallops to the skillet and sear for 2-3 minutes per side until golden brown; remove from the skillet and set aside.
  5. In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
  6. Pour in the white wine and let it simmer for 2 minutes to reduce.
  7. Stir in the remaining butter until melted and combined.
  8. Add the cooked linguine to the skillet and toss to coat in the garlic butter sauce.
  9. Return the scallops to the skillet and gently mix everything together.
  10. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the best results, use fresh scallops and avoid overcooking them to keep them tender.

  • Author: Chef Sally
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Method: Main
  • Cuisine: Italian

Nutrition

  • Calories: 450
  • Sugar: 2g
  • Fat: 20g
  • Carbohydrates: 40g
  • Protein: 25g