Description
Experience the perfect contrast between a golden, caramelized crust and a tender, buttery interior with this Seared Scallops Pasta. A bright burst of lemon and a hint of white wine balance the richness in this effortless, elegant dish.
Ingredients
Scale
1 pound Large Sea Scallops
12 ounces Linguine or Spaghetti
2 tablespoons Extra Virgin Olive Oil
3 tablespoons Unsalted Butter
4 cloves Fresh Garlic, minced
1/2 cup Dry White Wine
1 whole Lemon, juiced
1/2 teaspoon Red Pepper Flakes
1/4 cup Fresh Parsley, chopped
Sea Salt & Black Pepper to taste
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add your linguine and cook until al dente. Reserve one cup of pasta water before draining
- Pat the scallops extremely dry with paper towels. Season with sea salt and black pepper just before cooking
- Heat olive oil in a skillet over high heat. Once shimmering, add the scallops, ensuring they do not touch each other. Sear for two minutes until a golden crust forms
- Flip the scallops and sear the other side for 60 to 90 seconds. Remove from pan and set aside
- Lower heat to medium, add garlic and red pepper flakes to the skillet. Sauté until fragrant, then pour in white wine to deglaze the pa
- Stir in lemon juice and cold butter, whisking until melted and emulsified
- Add cooked linguine and half of the reserved pasta water, tossing to coat. Adjust sauce thickness with additional pasta water as needed
- Garnish with scallops and chopped parsley, serve immediately
Notes
For best results, ensure scallops are dry before searing.
Use a high-smoking point oil for searing.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Searing and Emulsifying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 36 mg