Lemon Garlic Scallop Linguine – A Luxurious 30-Minute Meal
Imagine a dish so good, your taste buds throw a party. Lemon Garlic Scallop Linguine isn’t just food—it’s a flavor explosion.
Tender scallops, al dente pasta, and a bright, garlicky lemon sauce?
Yes, please. This isn’t your average weeknight meal. It’s the kind of dish that makes you look like a gourmet chef without the hassle.
Who needs a fancy restaurant when you can whip this up in 30 minutes?
Let’s get cooking.
Why This Recipe Slaps
This recipe hits all the right notes. The scallops sear to perfection, the linguine soaks up the lemony garlic sauce, and the fresh herbs add a pop of color and flavor.
It’s light yet satisfying, fancy but approachable. Plus, it’s versatile—serve it for date night, a dinner party, or just because you deserve it.
The balance of acidity, richness, and umami is borderline addictive.
Trust us, you’ll want seconds.
Lemon Garlic Scallop Linguine – A Luxurious 30-Minute Meal
Course: Dinner3
servings10
minutes20
minutes450
kcalIngredients
8 oz linguine
12 oz fresh scallops (dry-packed, because wet ones are a crime)
3 cloves garlic, minced
1 lemon (zest + juice)
1/4 cup fresh parsley, chopped
2 tbsp unsalted butter
2 tbsp olive oil
1/4 tsp red pepper flakes (optional, but highly recommended)
Salt and pepper to taste
1/4 cup grated Parmesan (because cheese makes everything better)
Step-by-Step Instructions
- Cook the pasta: Boil linguine in salted water until al dente. Reserve 1/2 cup pasta water before draining.
- Sear the scallops: Pat scallops dry (seriously, don’t skip this). Heat olive oil in a pan over medium-high heat. Sear scallops for 2–3 minutes per side until golden. Remove and set aside.
- Make the sauce: In the same pan, melt butter. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant. Stir in lemon zest and juice.
- Combine everything: Toss cooked linguine into the pan. Add reserved pasta water as needed to loosen the sauce. Stir in parsley and Parmesan.
- Plate it: Top pasta with seared scallops. Garnish with extra parsley and a squeeze of lemon. Boom. Masterpiece.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in a pan with a splash of water to revive the sauce. FYI, scallops are best fresh, so eat them first.
Why You’ll Love This Recipe
It’s quick, elegant, and packed with flavor. Scallops are a lean protein, and the lemon adds a refreshing twist.
Plus, it’s customizable—swap ingredients, adjust spice levels, or add veggies. IMO, it’s the perfect balance of fancy and easy.
Nutrition Facts
Per serving (based on 3 servings):
- Calories: 450
- Protein: 25g
- Carbs: 45g
- Fat: 18g
- Fiber: 2g
Common Mistakes to Avoid
- Overcooking scallops: They turn rubbery. 2–3 minutes per side is all you need.
- Skipping the pasta water: It’s liquid gold for sauce consistency.
- Using wet-packed scallops: They won’t sear properly. Dry-packed or bust.
Alternatives
- No scallops? Shrimp or chicken work great.
- Gluten-free? Use GF pasta or zucchini noodles.
- Vegan? Swap scallops for mushrooms, butter for olive oil, and skip the cheese.
FAQs
Can I use frozen scallops?
Yes, but thaw them completely and pat them dry.
Frozen scallops can be watery, so extra drying is key.
What if I don’t have linguine?
Any long pasta works—spaghetti, fettuccine, or even angel hair. The sauce clings best to longer noodles.
How do I know when scallops are done?
They should be opaque and firm to the touch. If they’re still translucent, give them another minute.
Can I add vegetables?
Absolutely.
Spinach, cherry tomatoes, or asparagus would be delicious. Add them when sautéing the garlic.
Final Thoughts
Lemon Garlic Scallop Linguine is a game-changer. It’s restaurant-quality without the fuss, and it’s ready in 30 minutes.
Whether you’re impressing guests or treating yourself, this dish delivers. Now go forth and cook like a boss.
