Jul 14 2026
Restaurants›Bettola Bistro›Scallops Recipe

Scallops Recipe

Inspired by Bettola Bistro
Time30m
Serves4

Wild Caught Scallops | Cremini Mushroom | Shallot | Lemon | White Wine | Linguine

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Ingredients

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Main Ingredients

Vegetables

Liquids & Flavorings

Method

Preparation

  1. 1

    Prepare the Ingredients

    Clean the scallops under cold water and pat them dry with paper towels. Remove any side muscles if present. Slice the cremini mushrooms and finely chop the shallots. Zest the lemon and then juice it, setting both aside.

  2. 2

    Cook the Linguine

    In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.

Cooking

  1. 3

    Sauté the Vegetables

    In a large skillet over medium heat, add the olive oil. Once hot, add the chopped shallots and sauté for about 2-3 minutes until they are translucent. Add the sliced cremini mushrooms and continue to sauté for another 5-7 minutes until the mushrooms are tender and browned.

  2. 4

    Cook the Scallops

    Push the sautéed vegetables to one side of the skillet. Add the scallops to the empty side of the skillet and season with salt and black pepper. Sear the scallops for about 2-3 minutes on each side until they are golden brown and opaque. Remove the scallops and set aside.

  3. 5

    Deglaze the Pan

    Pour the white wine into the skillet, scraping the bottom to deglaze. Let it simmer for 2 minutes, then add the lemon juice and zest. Stir to combine.

  4. 6

    Combine with Pasta

    Add the cooked linguine to the skillet with the wine sauce, tossing to combine. If the pasta seems dry, add reserved pasta water a little at a time until the desired consistency is reached.

  5. 7

    Finish the Dish

    Return the seared scallops to the skillet, gently tossing everything together. Allow to cook for an additional minute to heat through.

Serving

  1. 8

    Plate the Dish

    Serve the linguine topped with scallops and vegetables. Garnish with additional lemon zest or parsley if desired.

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