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- 8 oz linguine pasta - 1 lb scallops, cleaned and patted dry - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust for spice level) - 1 lemon (juice and zest) - 1/4 cup freshly chopped parsley - Salt and black pepper to taste - Optional: Grated Parmesan cheese for serving Gather all your ingredients before you start cooking. This makes the process easy and fun. First, you need 8 ounces of linguine pasta. This pasta is perfect for holding onto the sauce. Next, grab 1 pound of scallops. Make sure they are cleaned and patted dry for a nice sear. Now, let's talk about the star of the dish: garlic. Use 4 cloves of minced garlic. This will add a rich flavor. Next, you need 4 tablespoons of unsalted butter. The butter will create a creamy sauce when it melts. For a kick, add 1 teaspoon of red pepper flakes. You can adjust this based on how spicy you like your food. Then, squeeze in the juice and add the zest of 1 lemon. This adds brightness to the dish. You'll also need 1/4 cup of freshly chopped parsley. This adds color and freshness. Don't forget salt and black pepper to taste. Lastly, if you want to make it even more special, you can sprinkle some grated Parmesan cheese on top. It adds a nice touch. With these ingredients, you are ready to create a delicious garlic butter scallop linguine! Boiling Water and Salting Start by filling a large pot with water. Add a generous amount of salt to the water. This step is key for flavor. Bring the water to a rolling boil. Cooking Time and Texture Once boiling, add the linguine. Cook according to the package instructions. Aim for al dente, which means it should be firm but not hard. This usually takes about 8 to 10 minutes. Reserve 1/2 cup of the pasta water before draining the linguine. Preparation of Scallops Take the scallops and pat them dry using a paper towel. This helps them sear better. Season both sides with salt and black pepper for flavor. Searing Technique and Timing In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once hot, add the scallops in a single layer. Do not overcrowd them! Sear for 2 to 3 minutes on each side until golden brown. Flip them carefully for the best crust. Once done, set the scallops aside. Melting Butter and Adding Garlic In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of butter. Let it melt, then add the minced garlic. Stir to combine. Adjusting Heat and Adding Spices Add red pepper flakes for a dash of heat. Sauté for 1 to 2 minutes until the garlic is fragrant and slightly golden. Watch closely so it doesn’t burn! Mixing Linguine and Sauce Now, add the drained linguine to the skillet. Toss it in the garlic butter sauce, making sure it’s well coated. Adding Scallops and Flavor Enhancers Pour in the reserved pasta water gradually. This helps create a smooth sauce. Return the scallops to the skillet. Squeeze in fresh lemon juice and add the zest for brightness. Toss gently to combine all flavors. Incorporating Fresh Ingredients Stir in freshly chopped parsley. This adds color and freshness. Adjusting Seasoning to Taste Taste the dish. If needed, adjust the seasoning with salt and black pepper. This final step ensures your dish is just right. - Avoiding Overcrowding the Skillet When you cook scallops, space is key. If you crowd them, they will steam instead of sear. This will ruin their nice crust. Cook them in batches if needed. Each scallop should have its own space for even cooking. - Tips for Achieving a Golden Crust For a great crust, start with dry scallops. Pat them with a paper towel before cooking. Use high heat to sear them quickly. Let them cook for about 2-3 minutes without moving them. Flip only when they are golden. This way, they will be crispy and delicious. - Suggested Seasonings and Variations Garlic and butter make a great base. You can add red pepper flakes for heat. Try using fresh herbs like basil or thyme for a twist. A splash of white wine can also enhance the flavor. Experiment to find what you like best. - Recommended Cheese Toppings Grated Parmesan cheese adds a nice touch. It melts slightly and gives a rich flavor. You can also try Pecorino Romano or even feta for a different taste. Sprinkle cheese right before serving for the best results. - Serving Suggestions Plate the linguine and scallops in shallow bowls. This makes the dish look fancy. You can add lemon wedges on the side for extra zest. The bright colors will make it more appealing. - Garnish for Visual Appeal Fresh parsley adds a pop of color. Chop it finely and sprinkle it on top. You can also add some extra red pepper flakes for a hint of color. A little sprinkle of cheese on top can also make it look gourmet. {{image_2}} If you want to switch things up, try using shrimp or fish. Both options add a nice twist to your dish. Shrimp cooks quickly and has a sweet flavor that pairs well with garlic butter. Just make sure to use large shrimp so they don’t overcook. For fish, I suggest using flaky white fish like cod or halibut. Cook it using the same method as the scallops for a delicious result. For a gluten-free version, swap the linguine with gluten-free pasta. There are many great options available today made from rice or chickpeas. These will give you a similar texture without the gluten. If you want a dairy-free dish, you can replace the butter with olive oil or a dairy-free butter substitute. This will keep your dish creamy and rich without the dairy. Add seasonal vegetables to your linguine for extra flavor and nutrition. Asparagus, zucchini, or cherry tomatoes work well. Just sauté them in the garlic butter before adding the pasta. Using fresh herbs can elevate your dish. If you have basil or oregano, sprinkle them in with the parsley. This adds a fresh taste that brightens the whole meal. To store leftover Garlic Butter Scallop Linguine, place it in an airtight container. Make sure the dish cools to room temperature first. This will help keep the pasta and scallops fresh. If you follow this method, the dish should last for about 2-3 days in the fridge. To reheat your delicious dish, use the stovetop method. Place the linguine and scallops in a skillet over low heat. You can add a splash of water or broth to keep it moist. Stir gently to avoid overcooking the scallops. It’s important to watch the heat. Scallops cook quickly. If they heat too long, they can become tough. Keep stirring until everything is warm. Enjoy your meal again without losing flavor! You can tell scallops are cooked by their color and texture. Properly cooked scallops are opaque and have a nice golden crust. They should feel firm but not rubbery. If they are translucent, they need more time. Searing them for about 2-3 minutes on each side usually does the trick. Keep an eye on them to avoid overcooking. Yes, you can prepare some parts ahead of time. Cook the linguine and scallops separately. Store them in airtight containers in the fridge. When you're ready to eat, just reheat and mix them with the garlic butter sauce. This way, you keep flavors fresh and avoid mushy pasta or scallops. If you don’t have linguine, you have many options. Spaghetti, fettuccine, or even penne work well. You can also use gluten-free pasta if you need. Explore whole grain or vegetable-based pasta for a twist. Each type will give a different texture and flavor, so choose what you like best! You now have a solid guide for creating Garlic Butter Scallop Linguine. We covered the key ingredients, step-by-step cooking methods, and helpful tips to perfect the dish. You learned how to elevate flavors, explore variations, and ensure proper storage. Remember, cooking is all about experimenting and enjoying the process. Use what you learned to create a delightful meal that impresses. Enjoy every bite!

Garlic Butter Scallop Linguine

Indulge in a delicious Garlic Butter Scallop Linguine that's perfect for dinner! This easy recipe combines tender scallops, al dente linguine, and a flavorful garlic butter sauce that comes together in just 25 minutes. With fresh lemon and parsley, it's both elegant and comforting. Ready to impress your family or guests? Click through for the full recipe and make this delightful dish tonight!
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Ingredients
  

8 oz linguine pasta

1 lb scallops, cleaned and patted dry

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust for spice level)

1 lemon (juice and zest)

1/4 cup freshly chopped parsley

Salt and black pepper to taste

Optional: Grated Parmesan cheese for serving

Instructions
 

Cook the Linguine: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the linguine and set aside.

    Sear the Scallops: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Pat the scallops dry with a paper towel, season them with salt and pepper. Add the scallops to the skillet in a single layer without overcrowding. Sear for about 2-3 minutes per side until they are golden brown (do not flip too early). Remove the scallops from the skillet and set aside.

      Prepare the Garlic Butter Sauce: In the same skillet, lower the heat to medium, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant and slightly golden.

        Combine Ingredients: Add the drained linguine to the skillet, stirring to coat with the garlic butter. Pour in the reserved pasta water little by little until you reach your desired sauce consistency.

          Add Scallops and Flavor: Return the seared scallops to the skillet along with the lemon juice and zest. Toss everything gently to combine. Cook for an additional minute to warm through and allow flavors to meld. Remove from heat.

            Finish with Freshness: Stir in freshly chopped parsley and adjust seasoning with salt and pepper if necessary.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2

                - Presentation Tips: Plate the linguine and scallops elegantly in shallow bowls. Garnish with extra parsley and a sprinkle of grated Parmesan cheese for added flavor and visual appeal. Serve with lemon wedges on the side for an extra zesty touch.