Garlic Butter Seared Bay Scallops with linguini is one of those rare dishes that feels special but comes together in almost no time. By the time the pasta is done cooking, the scallops are perfectly seared in that rich, garlicky butter, and the whole kitchen smells like you’ve been cooking for hours, even though you haven’t.
It’s quick, it’s satisfying, and it always feels a little indulgent in the best possible way. A perfect “I cooked, but I also kept my sanity” kind of dinner.
Tip : Use the freshest 'dry' bay scallops that you can buy. Alternatively, buy 'dry' frozen bay scallops. Dry packed scallops do not contain any additives and will exude very little water when searing.
Ingredients
- dried linguini for two
- 3/4 lb dry bay scallops
- 2 tbsp unsalted butter divided
- 1 tbsp olive oil
- 2-3 cloves grated garlic
- 1/2 medium fresh squeezed lemon
- 1/3 cup white wine
- kosher salt and freshly ground black pepper
- Garnish
- 3-4 sprigs fresh parsley sprigs chopped
Instructions
- Gather all ingredients before starting the recipe.
- Cook linguini according to package directions.
While linguini is cooking...
- Rinse scallops and pat dry.
- Melt 1/2 of the butter and 1 tbsp olive oil in a medium skillet over medium high heat.
- Sauté 2-3 cloves grated garlic in butter-olive oil until soft, about 1 minute. Add the scallops and sauté for about 2 minutes, turning a couple of times. Remove scallops to a plate and reserve.
- Add the juice of 1/2 of a lemon, 1/3 cup white wine and season with kosher salt and freshly ground black pepper. Reduce mixture by a third. About 3-4 minutes. Add remaining butter and stir until combined. Return scallops to pan.
- Add the cooked linguini directly from the cooking water to the scallop mixture and toss to combine. Sprinkle with chopped parsley and serve.
