Scallops & Linguine Recipe
Indulge in our Scallops & Linguine, where perfectly seared, succulent scallops meet al dente linguine in a luscious garlic white wine sauce. Finished with a sprinkle of fresh parsley and a hint of lemon zest, this dish offers a delightful balance of flavors and textures that will transport your taste buds straight to the coast.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
- 2
Prepare the Scallops
Pat the scallops dry with paper towels and season with salt and black pepper.
- 3
Sear the Scallops
In a large skillet, heat olive oil over medium-high heat. Add scallops and sear for about 2-3 minutes on each side until golden brown. Remove from skillet and keep warm.
- 4
Make the Sauce
In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- 5
Combine and Serve
Add the cooked linguine to the skillet, toss to coat in the sauce, and stir in chopped parsley and red pepper flakes. Finally, add the seared scallops on top and serve immediately.
