Garlic Butter Scallop Linguine with Spinach

Garlic Butter Scallop Linguine with Spinach

Searing scallops to golden-brown perfection and tossing them with garlicky linguine creates a restaurant-quality meal that comes together in under 30 minutes. The key is ensuring the scallops are dry before they hit the pan to achieve a crisp crust without overcooking the delicate centers.

Yields: 4 servings

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients

• 1 lb large sea scallops, patted very dry
• 1 lb linguine pasta
• 4 tbsp unsalted butter, divided
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 5 oz fresh baby spinach
• ¼ cup dry white wine (or chicken broth)
• ½ tsp red pepper flakes
• 1 tbsp fresh lemon juice
• ¼ cup fresh parsley, chopped
• Salt and black pepper to taste
• Lemon wedges and grated Parmesan for serving

Instructions

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve ½ cup of the pasta water before draining.
2. Sear the scallops: Season the dried scallops with salt and pepper. In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat until the butter is foaming and just starting to brown. Add scallops in a single layer, ensuring they do not touch. Sear for 2 minutes per side until a golden crust forms. Remove scallops from the pan and set aside on a plate.
3. Sauté aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
4. Deglaze and wilt: Pour in the white wine (or broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid simmer for 2 minutes. Add the baby spinach and toss until just wilted.
5. Emulsify the sauce: Stir in the remaining 2 tablespoons of butter and the lemon juice. Add the cooked linguine to the skillet along with a splash of the reserved pasta water. Toss vigorously to coat the noodles in the glossy garlic butter sauce.
6. Final assembly: Return the seared scallops to the pan. Toss gently to warm through. Season with additional salt, pepper, and fresh parsley. Serve immediately with lemon wedges and a dusting of Parmesan cheese.