Ingredients
Scale
- 8 oz linguine
- 1 lb sea scallops (cleaned and patted dry)
- 4 tbsp unsalted butter
- 4 cloves garlic (minced)
- 1 lemon juiced and zested
- 1/4 cup fresh parsley (chopped)
- to taste salt and pepper
- to taste red pepper flakes (optional, for heat)
Instructions
- Start by cooking the linguine according to the package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.
- While the pasta cooks, heat 2 tablespoons of butter in a large skillet over medium heat. Add the scallops, season with salt and pepper, and cook for about 2-3 minutes on each side until golden brown. Remove the scallops from the skillet and set aside.
- In the same skillet, add the remaining butter and minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Pour in the lemon juice and zest, stirring to combine. Add the reserved pasta water to create a sauce. Let it simmer for a minute.
- Return the scallops to the skillet, along with the cooked linguine. Toss everything together, adding fresh parsley and red pepper flakes, if desired.
- Serve immediately, garnished with extra parsley and lemon wedges.
- Prep Time: 10
- Cook Time: 15