Lemon Garlic Scallop Pasta
There are not many things in life a little garlic, lemon and olive oil can’t fix. This is one of our top picks for an easy to whip up recipe for those days that need a little brightening up.
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- 1/2 pound linguini
- 1 pound scallops
- kosher salt
- freshly ground black pepper
- 1 tablespoon olive oil, plus some more for drizzling
- 3 tablespoons butter, divided
- 4 cloves garlic, chopped
- 1 large shallot, finely chopped
- 4 sprigs fresh thyme, leaves removed and chopped
- 1 cup white wine, Sauv Blanc
- 1 cup seafood stock
- 1 cup fresh basil, torn
- 1/2 cup chopped chives
- 1 lemon, zested and juiced
- Cook the pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the muscle from the scallops and pat dry with a paper towel pat. Season the scallops heavily with salt and pepper.
- Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil and 2 tablespoons of the butter. When butter melts into oil, add scallops. Sear the scallops for 2-3 minutes on each side until super golden brown, then remove from pan and tent loosely with foil to keep warm.
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, chives, lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the scallops back into the skillet to serve.