🍝 Creamy Lemon Garlic Linguine with Seared Scallops
Silky linguine tossed in a lemon-garlic cream sauce with parmesan and fresh herbs, topped with perfectly seared golden scallops. Elegant, bright, buttery — and ready in under 30 minutes.
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Ingredients (serves 2):
For the scallops: • 6 large sea scallops, side muscle removed • Salt & pepper • 1 tbsp olive oil • 1 tbsp butter
For the pasta & sauce: • 6 oz (170g) linguine or spaghetti • 1 tbsp butter • 2 garlic cloves, minced • Zest and juice of 1 lemon • ½ cup (120ml) heavy cream • ¼ cup (25g) grated parmesan cheese • Salt & pepper to taste • 1 tbsp chopped fresh parsley
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Instructions: 1. Cook the pasta: Bring salted water to a boil. Cook linguine until al dente. Reserve ½ cup pasta water, then drain. 2. Make the sauce: In a skillet, melt butter over medium heat. Add garlic and sauté 1 minute. Stir in lemon zest, juice, and cream. Simmer 2–3 minutes. Add parmesan, stir until melted. Season with salt and pepper. 3. Finish the pasta: Add cooked linguine to the sauce. Toss well, adding reserved pasta water to loosen if needed. Keep warm. 4. Sear the scallops: Pat scallops very dry. Season with salt and pepper. Heat oil in a nonstick pan over high heat. Add scallops and sear 2 minutes per side without moving, until golden crust forms. Add butter and baste for 30 seconds. 5. Assemble: Plate the creamy pasta. Top with seared scallops and a sprinkle of parsley.
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