Ingredients
Scale
- 1 lb Large Sea Scallops (side muscle removed)
- 12 oz Linguine or Fettuccine pasta
- 4 tablespoons Unsalted Butter, divided
- 2 tablespoons Olive Oil
- 5 cloves Garlic, minced
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup Heavy Cream
- 1/2 cup Freshly Grated Parmesan Cheese
- 1 teaspoon Lemon Zest
- 2 tablespoons Fresh Lemon Juice
- 1/4 cup Fresh Parsley, chopped
- Salt and Black Pepper to taste
- Red Pepper Flakes (optional, for a hint of heat)
Instructions
- Remove the small, tough side muscle from each scallop if it is still attached. Pat the scallops incredibly dry on all sides using paper towels. Moisture is the enemy of a good sear, so don’t skip this step. Season the scallops generously with salt and black pepper just before you are ready to cook them.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it is al dente. Before draining, reserve about half a cup of the starchy pasta water. Drain the pasta and set it aside.
- Heat a large skillet over medium-high heat and add 1 tablespoon of butter and 2 tablespoons of olive oil. Once the oil is shimmering and just starting to smoke, place the scallops in the pan, ensuring they do not touch. Sear them for 2 minutes on each side until a deep golden-brown crust forms. Remove the scallops from the pan and set them aside on a clean plate.
- Reduce the heat to medium. In the same skillet, melt the remaining butter. Add the minced garlic and cook for 1 minute until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2 minutes to reduce slightly. Stir in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese until the sauce is smooth and thickened.
- Add the cooked pasta, lemon zest, lemon juice, and chopped parsley to the skillet. Toss everything together until the pasta is well-coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water. Place the seared scallops back on top of the pasta. Garnish with more parsley and a sprinkle of red pepper flakes if desired. Serve immediately while hot.
- Cook Time: 35 minutes