Teresa's Recipes
Linguine with Scallops and Lemon Sauce
Indulge in a delectable seafood pasta dish that brings the flavors of the ocean right to your table. This Linguine with Scallops and Lemon Sauce is not just a meal; it's an experience of fresh scallops seared to golden perfection, tossed with al dente linguine, and enveloped in a zesty lemon sauce that dances on your palate. Fresh herbs and parmesan finish off this dish for a burst of flavor in every bite, making it perfect for a romantic dinner or a special family gathering.
Ingredients
- 8 ounces Linguine
- 1 pound, fresh or thawed Scallops
- 3 tablespoons Olive oil
- 3 cloves, minced Garlic
- 1/4 cup, freshly squeezed Lemon juice
- 1 tablespoon Lemon zest
- to taste Salt
- to taste Black pepper
- 1/4 cup, chopped Fresh parsley
- 1/2 cup, for serving Grated Parmesan cheese
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 400
- Fat: 15g
- Carbs: 45g
- Protein: 25g
- Sodium: 300mg
- Sugar: 1g
Instructions
- Cook the linguine according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the scallops in a single layer—avoid overcrowding. Sear for about 2-3 minutes on each side until they are golden brown and opaque. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn it.
- Pour in the lemon juice and add the lemon zest. Season with salt and pepper, then bring to a gentle simmer, allowing the flavors to meld for about 2 minutes.
- Add the cooked linguine to the skillet, tossing to coat in the lemon sauce. If the pasta seems dry, add reserved pasta water a little at a time until you reach your desired consistency.
- Return the scallops to the skillet and gently toss to combine with the pasta and sauce.
- Serve immediately, garnished with fresh parsley and a generous sprinkle of grated Parmesan cheese.
Tips
- For added flavor, marinate the scallops in olive oil, lemon juice, and a pinch of salt for 15 minutes before cooking.
- Feel free to add a pinch of red pepper flakes for a spicy kick or substitute half of the scallops for shrimp if desired.
- This dish pairs beautifully with a light salad or crusty bread to soak up the delicious sauce.