Garlic Lemon Scallop Pasta

Garlic lemon scallop pasta combines seared scallops, linguine, Parmesan, parsley, and buttery citrus flavor in a quick stovetop dinner.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds sea scallops
• 12 ounces linguine
• 2 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 6 tablespoons unsalted butter
• 4 cloves garlic
• 1 large lemon
• 0.25 cup fresh parsley
• 0.75 cup parmesan cheese

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until just tender. Reserve 1 cup pasta water, then drain. (about 12 min) — Boiling
2. Pat the scallops dry and season with 1 teaspoon salt and the pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the scallops for 2 to 3 minutes per side, turning once, until golden and they reach 145°F internally. Transfer to a plate. (about 6 min) — Medium-high heat
3. Reduce the skillet heat to medium. Add 4 tablespoons butter and the garlic; cook for 30 seconds, stirring, until fragrant. (about 1 min) — Medium heat
4. Add the hot linguine, remaining 2 tablespoons butter, lemon zest, 2 tablespoons lemon juice, parsley, and remaining salt. Toss in the skillet, adding reserved pasta water a few tablespoons at a time until glossy and lightly sauced. (about 2 min) — Medium heat
5. Fold in the Parmesan, return the scallops to the skillet, and warm for 30 seconds. Serve immediately with extra Parmesan if desired. (about 1 min) — Medium heat