Teresa's Recipes
Lemon Garlic Linguine with Scallops
Indulge in the bright and refreshing flavors of Lemon Garlic Linguine with Scallops, a delightful pasta dish that transports you to the sunny shores of the Amalfi Coast. This elegant yet simple recipe combines perfectly seared scallops with al dente linguine, enveloped in a zesty lemon garlic sauce that dances on your palate. Garnished with fresh parsley, this dish is not only a feast for the eyes but also a light and satisfying meal, ideal for impressing guests or enjoying a cozy dinner at home.
Ingredients
- 8 ounces Linguine
- 3 tablespoons Olive oil
- 4 cloves, minced Garlic
- 1 pound, cleaned and patted dry Scallops
- 1/4 cup, freshly squeezed Lemon juice
- 1 tablespoon Lemon zest
- 1/4 cup, chopped Fresh parsley
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 400
- Fat: 15g
- Carbs: 50g
- Protein: 25g
- Sodium: 300mg
- Sugar: 1g
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- Add the scallops to the skillet in a single layer. Cook undisturbed for 2-3 minutes until golden brown. Flip the scallops and cook for another 2-3 minutes until cooked through. Remove the scallops from the skillet and set aside.
- In the same skillet, add the lemon juice and zest, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes.
- Add the cooked linguine to the skillet, tossing to coat in the lemon garlic sauce. If the pasta seems dry, add a splash of the reserved pasta water to achieve the desired consistency. Season with salt and pepper to taste.
- Gently fold the cooked scallops back into the pasta, ensuring they are evenly distributed.
- Serve immediately, garnished with chopped fresh parsley for a pop of color and freshness.