Lemon Garlic Scallop Pasta
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.91 out of 5 stars
(99)
Ingredients
4 servings
- 3/4 pound linguini
- 1 pound scallops
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil (plus some for drizzling)
- 3 tablespoons butter (divided)
- 4 cloves garlic (chopped)
- 1 large shallot (finely chopped)
- 1/2 teaspoon crushed red pepper flakes
- 4 sprigs fresh thyme (leaves removed and chopped)
- 1 cup white wine (Sauv Blanc)
- 1 cup seafood stock (chicken stock will work too)
- 1 cup fresh basil (torn)
- 1/2 cup chopped chives
- 1 lemon (zested and juiced)
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Preparation
Step 1
Cook the pasta to package directions. Hold off on starting the scallops until you drop your pasta.
Step 2
Remove the muscle from the scallops and pat dry with a paper towel pat. Season the scallops heavily with salt and pepper.
Step 3
Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil, once shimmering, add scallops. Sear the scallops for 2-3 minutes on each side until super golden brown. The last minute, add 2 tablespoons of butter and baste the scallops, then remove from pan and tent loosely with foil to keep warm
Step 4
Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, chives, lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the scallops back into the skillet to serve.
Step 5
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