Creamy Garlic Lemon Scallop Linguine
There’s something truly indulgent about a plate of perfectly cooked linguine tossed in a luscious, creamy garlic lemon sauce, topped with tender, seared scallops. This Creamy Garlic Lemon Scallop Linguine recipe brings together bright citrus notes, the rich depth of cream, and the briny sweetness of scallops for a dish that feels both elegant and comforting. Whether you’re looking to impress guests or whip up a special weeknight dinner, this recipe hits all the right notes with minimal fuss. Ready in under 30 minutes, it’s a seafood pasta that feels gourmet but is surprisingly simple to make.
What You’ll Love About This Recipe
- Balanced flavors: The zesty lemon perfectly cuts through the rich, creamy sauce, creating a harmonious blend.
- Quick and easy: From stovetop to table in less than half an hour, making it ideal for busy nights.
- Decadent yet fresh: The garlic and parsley add freshness, while Parmesan cheese lends a savory depth.
- Restaurant-quality: This dish looks and tastes like something you’d order at an upscale seafood bistro.
- Versatile: Easily adaptable with your favorite pasta or protein, and perfect for any season.
Shopping List
- 8 oz linguine pasta
- 1 lb fresh scallops (preferably dry-packed for better sear)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 lemon (you’ll need both zest and juice)
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
- Fresh parsley, chopped (for garnish)
Kitchen Gear Checklist
- Large pot for boiling pasta – to cook linguine perfectly al dente
- Large skillet or frying pan – for searing scallops and preparing the sauce
- Zester or microplane – to zest the lemon
- Citrus juicer (optional) – to extract lemon juice easily
- Colander – to drain pasta
- Tongs or pasta fork – for mixing pasta and sauce evenly
- Measuring cups and spoons – for accurate ingredient portions
Cooking Creamy Garlic Lemon Scallop Linguine: The Process
Step 1: Prepare the linguine
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente—usually about 8 to 10 minutes. Reserve 1/2 cup of pasta water before draining. This starchy water will help loosen the sauce if needed later.
Step 2: Sear the scallops
Pat the scallops dry with paper towels to ensure a beautiful golden crust. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the scallops in a single layer, making sure not to overcrowd the pan. Sear for about 2 minutes on each side until golden brown and just cooked through. Remove scallops from the pan and set aside.
Step 3: Make the creamy garlic lemon sauce
In the same skillet, reduce heat to medium. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and stir to combine, scraping up any browned bits left from the scallops for extra flavor. Add the lemon zest and juice, stirring well to infuse the sauce with citrus brightness.
Step 4: Add Parmesan and season
Stir in the grated Parmesan cheese until melted and the sauce thickens slightly. Season with salt and freshly ground black pepper to taste. If the sauce feels too thick, slowly add reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
Step 5: Combine pasta and sauce
Add the drained linguine directly into the skillet with the sauce. Toss gently but thoroughly to coat every strand with the creamy garlic lemon goodness.
Step 6: Finish and serve
Return the seared scallops to the pan, nestling them on top of the pasta. Give everything one last gentle toss. Garnish with freshly chopped parsley for a pop of color and herbaceous brightness. Serve immediately while warm and enjoy!
Ingredient Flex Options
- Pasta swap: Use fettuccine, spaghetti, or even gluten-free pasta if preferred.
- Seafood alternatives: Substitute scallops with shrimp or firm white fish like cod.
- Dairy choices: For a lighter version, replace heavy cream with half-and-half or coconut cream.
- Herbs: Fresh basil or chives can be swapped in for parsley to change flavor profiles.
- Cheese options: Try Pecorino Romano in place of Parmesan for a sharper finish.
Watch Outs & How to Fix
- Scallops not searing properly: Make sure they’re patted dry and the pan is hot enough before adding them. Avoid overcrowding the pan to get a nice crust.
- Sauce too thick: Add reserved pasta water a little at a time to loosen it up without diluting flavor.
- Bitter lemon flavor: Avoid using too much lemon pith (the white part) when zesting, as it can add bitterness.
- Overcooked scallops: Remove them promptly once golden on both sides to prevent rubbery texture.
Save It for Later
This Creamy Garlic Lemon Scallop Linguine reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to bring the sauce back to silky consistency. Avoid microwaving, which can make scallops tough.
FAQ
Can I use frozen scallops for this recipe?
Yes, but thaw them completely and pat them dry before cooking. This ensures they sear properly and don’t steam in the pan.
Is it okay to use regular garlic instead of minced?
Minced garlic releases more flavor quickly, but you can slice or crush garlic cloves if that’s what you have on hand. Just adjust cooking time to avoid burning.
How can I make this dish dairy-free?
Replace heavy cream with coconut cream or a cashew cream alternative, and swap Parmesan for a dairy-free cheese or nutritional yeast for a cheesy flavor.
What wine pairs well with Creamy Garlic Lemon Scallop Linguine?
Try a crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the citrus and seafood flavors without overpowering the dish.
Healthy-ish Favorites
- Creamy Garlic Shrimp Pasta – A rich and flavorful seafood pasta with garlic and cream.
- Creamy Lemon Chicken Pasta – Tender chicken with a bright lemon cream sauce for a comforting meal.
- Garlic Lemon Asparagus – A simple side bursting with fresh citrus and savory garlic.
- Roasted Vegetable Pasta – A wholesome pasta dish loaded with roasted seasonal veggies.
Final Thoughts
This Creamy Garlic Lemon Scallop Linguine is a fantastic way to elevate weeknight dinners or celebrate special occasions with minimal effort. The combination of tender scallops, bright lemon, and a silky cream sauce is nothing short of irresistible. Once you’ve mastered this recipe, feel free to experiment with similar dishes like the Creamy Garlic Shrimp Pasta or the tangy Creamy Lemon Chicken Pasta for more delicious inspiration. Whether you keep it classic or customize it to your taste, this dish promises to be a memorable addition to your pasta repertoire.
Enjoy every creamy, garlicky, lemony bite!
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Creamy Garlic Lemon Scallop Linguine
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8 to 10 minutes. Reserve 1/2 cup of pasta water before draining.
- Pat the scallops dry with paper towels. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add scallops in a single layer and sear for about 2 minutes on each side until golden brown and cooked through. Remove scallops and set aside.
- Reduce heat to medium. Add minced garlic to the skillet and sauté for about 1 minute until fragrant. Pour in heavy cream and stir, scraping browned bits from the pan. Add lemon zest and juice, stirring to combine.
- Stir in grated Parmesan cheese until melted and sauce thickens slightly. Season with salt and freshly ground black pepper. Add reserved pasta water a tablespoon at a time if the sauce is too thick.
- Add drained linguine to the skillet and toss gently to coat with sauce.
- Return scallops to the pan, nestle on top of the pasta, and toss gently. Garnish with chopped fresh parsley. Serve immediately.
Notes
- Pat scallops dry to ensure a perfect sear and avoid steaming.
- Use reserved pasta water to adjust sauce consistency without diluting flavor.
- Store leftovers in an airtight container in the fridge up to 2 days and reheat gently with a splash of cream or water.
