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To make Garlic Butter Scallop Linguine, you’ll need: - 8 ounces linguine pasta - 1 pound sea scallops, cleaned and patted dry - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - 1/2 cup chicken broth - 1 tablespoon lemon juice - 1/4 cup fresh parsley, chopped - Salt and pepper to taste - Zest of 1 lemon You can swap some ingredients if needed: - Use fettuccine or spaghetti instead of linguine for a different texture. - If you don't have sea scallops, try bay scallops. They cook faster. - Coconut oil or olive oil can replace unsalted butter for a dairy-free option. - Vegetable broth can work instead of chicken broth for a lighter flavor. - Fresh herbs like basil or chives can replace parsley for a fresh twist. When choosing scallops, freshness is key: - Look for scallops that smell like the ocean. They should not smell fishy. - Choose firm, shiny scallops with a creamy color. Avoid any dark spots. - If buying frozen, ensure they are flash-frozen for the best flavor. - Thaw frozen scallops in the fridge overnight for the best texture. - Dry scallops well before cooking to get that nice golden crust. To start, fill a large pot with water and add salt. Bring it to a rolling boil. Once boiling, add the linguine and cook as the package says, about 9-11 minutes, until it’s al dente. Al dente means it should be firm to the bite. After cooking, save 1/2 cup of the water. Drain the rest and set the linguine aside. Next, grab a large skillet and heat it over medium-high heat. Add 2 tablespoons of unsalted butter. While the butter melts, season the cleaned scallops with salt and pepper. When the butter starts to sizzle, carefully place the scallops in the skillet. Make sure not to crowd them; give each scallop room. Sear for about 2-3 minutes on each side until they turn a nice golden brown. Once done, remove them from the skillet and set them aside. In the same skillet, turn the heat down to medium. Add the remaining 2 tablespoons of butter. Once it melts, stir in the minced garlic and red pepper flakes. Sauté the mixture for around 1 minute. Be careful not to let the garlic burn; burnt garlic can taste bitter. Now it’s time to bring it all together. Pour in the chicken broth and add the lemon juice. Scrape the bottom of the skillet to release all those tasty bits. Let it simmer for 2-3 minutes so the flavors mix. Add the cooked linguine to the skillet and stir well to coat the pasta in the garlic butter sauce. If the sauce is too thick, add some of that reserved pasta water slowly until it’s just right. Finish by mixing in the lemon zest and chopped parsley. Finally, gently fold the seared scallops back into the skillet, being careful not to break them. Taste it and adjust the salt and pepper if needed. To get that perfect sear on your scallops, start with dry scallops. Pat them dry with a paper towel. This helps them brown better. Season them with salt and pepper right before cooking. Heat your skillet until it’s hot. Add butter and let it sizzle. Place the scallops in a single layer. Avoid crowding the pan, or they won’t sear. Cook for 2-3 minutes on each side until golden brown. Don't flip them too soon; let them develop a crust. If you like heat, feel free to add more red pepper flakes. Start with one teaspoon, then taste the sauce. You can always add more if you want extra spice. If you prefer a milder flavor, reduce the flakes. This dish is flexible, so adjust to your liking. Remember, spice can enhance the dish but should not overpower it. Fresh herbs can elevate your garlic butter scallop linguine. Consider adding basil or thyme along with parsley. These herbs bring freshness and depth to the dish. Add them at the end to keep their bright flavor. You might also try a hint of dill for a unique twist. Mix and match to find your favorite combination! {{image_2}} You can switch up the pasta if you want. While linguine is great, other options work well too. Try spaghetti for a classic feel. Fettuccine gives a nice, creamy vibe. You can even use whole wheat pasta for a healthier choice. Gluten-free pasta is another option for those with dietary needs. Just ensure you follow the cooking times on the package for the best results. Want to mix in more seafood? You can add shrimp for extra flavor. Shrimp cooks quickly, so toss it in during the last few minutes. You can also use crab meat for a sweet touch. Lobster meat can make this meal feel extra special. Just remember to adjust the cooking time to avoid overcooking. For a vegetarian twist, skip the scallops. Replace them with sautéed mushrooms for a meaty texture. Zucchini noodles can also be a fun base instead of pasta. You can add chickpeas for protein and a hearty feel. Toss in seasonal veggies like asparagus or spinach for freshness. Use vegetable broth instead of chicken broth for a full flavor. Leftover garlic butter scallop linguine is easy to store. Place it in an airtight container. Make sure it cools down first. This helps keep the scallops tender. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. Reheating is simple! You can use a microwave or a skillet. If using a microwave, heat on medium power. Stir every minute until warm. For the skillet, add a splash of chicken broth. Heat over low until it warms through. This keeps the pasta moist and tasty. To freeze garlic butter scallop linguine, use a freezer-safe container. Separate the scallops and pasta for better results. Freeze them within two hours of cooking. They will stay good for up to three months. When you're ready to eat, thaw it in the fridge overnight before reheating. Linguine is the star here. It has a nice bite and holds sauce well. Other good options include fettuccine or spaghetti. They will also work great with the garlic butter sauce. Just remember to cook your pasta al dente for the best texture. Yes, you can use frozen scallops. Just make sure to thaw them first. Thaw them in the fridge overnight or under cold water for a quick method. Pat them dry well before cooking. This helps them sear properly and get that nice golden color. Scallops are done when they turn opaque and firm to the touch. They should be golden brown on the outside. Cook them for about 2-3 minutes on each side. Don’t overcook them, or they will get tough. Trust your senses; the smell will also be a good guide! This article covered key ingredients for your dish, from scallop tips to pasta choices. I shared easy steps to cook, sear, and mix your meal, plus ways to adjust flavors. You learned about storing and reheating leftovers, ensuring you waste nothing. Remember, trying new variations can keep your dish fresh. Cooking should be fun and simple. Enjoy experimenting with your next scallop recipe, and happy cooking!

Garlic Butter Scallop Linguine

Indulge in a mouthwatering Garlic Butter Scallop Linguine that’s perfect for any dinner occasion! This easy recipe combines tender linguine with perfectly seared scallops in a rich garlic butter sauce, enhanced with a zesty touch of lemon. Ready in just 25 minutes, it’s a quick yet impressive meal that will delight your taste buds. Click through for the full recipe and elevate your dinner tonight! #GarlicButterScallops #PastaRecipe #SeafoodLovers #DinnerIdeas
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Ingredients
  

8 ounces linguine pasta

1 pound sea scallops, cleaned and patted dry

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

1/2 cup chicken broth

1 tablespoon lemon juice

1/4 cup fresh parsley, chopped

Salt and pepper to taste

Zest of 1 lemon

Instructions
 

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

    Sear the scallops: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Season the scallops with salt and pepper. Once the butter is sizzling, add the scallops in a single layer, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until golden brown and cooked through. 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, stir in the minced garlic and red pepper flakes; sauté for about 1 minute until fragrant, being careful not to burn the garlic.

        Combine: Pour in the chicken broth and lemon juice, scraping the bottom of the pan to deglaze. Bring to a gentle simmer for 2-3 minutes, allowing the flavors to meld together.

          Toss the pasta: Add the cooked linguine to the skillet, stirring well to coat the pasta in the garlic butter sauce. If the sauce seems too thick, gradually add some reserved pasta water until reaching the desired consistency. Add the lemon zest and chopped parsley, and mix well.

            Serve: Add the seared scallops back into the skillet, folding gently to avoid breaking them. Taste and adjust seasoning with salt and pepper as needed.

              - Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Plate the linguine in shallow bowls, topping each serving with scallops and an extra sprinkle of parsley and lemon zest for a fresh garnish. A lemon wedge on the side adds a nice touch!