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To make this tasty dish, you need: - 8 oz linguine pasta - 1 lb sea scallops, cleaned and patted dry - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 tablespoon lemon juice - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Zest of 1 lemon These ingredients come together to create a rich and buttery sauce that pairs perfectly with scallops. You can enhance your dish with these extras: - Red pepper flakes for a spicy kick - Extra lemon juice for more zest - A splash of white wine for depth These optional ingredients can give your dish a unique touch. Garnishing makes your dish look and taste better. Here are some ideas: - Fresh parsley, chopped - Lemon wedges - Extra lemon zest These garnishes add color and freshness to your plate. Start by bringing a large pot of salted water to a boil. This helps add flavor to your pasta. Once it boils, add 8 oz of linguine. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. After cooking, drain the pasta but save 1/2 cup of the pasta water. This water will help make your sauce creamy later. While the pasta cooks, you can prepare the scallops. Take 1 lb of sea scallops and pat them dry with a paper towel. It’s important to dry them well, so they sear nicely. Next, season the scallops with salt and pepper on both sides. Heat a large skillet over medium-high heat and melt 2 tablespoons of unsalted butter in it. When the butter starts to bubble, add the scallops. Cook them for about 2-3 minutes on each side. They should be golden brown and opaque when done. Once cooked, remove them from the skillet and set them aside. Now, let’s make the garlic butter sauce! In the same skillet, turn the heat down to medium and add the remaining 2 tablespoons of butter. Once melted, add 4 cloves of minced garlic. Stir for about 1 minute until it smells great but is not browned. If you like some heat, add 1 teaspoon of red pepper flakes at this stage. Next, toss in the cooked linguine, mixing it well with the garlic butter sauce. Pour in the reserved pasta water, 1 tablespoon of lemon juice, and the zest of 1 lemon to brighten the flavors. Gently mix everything together and return the scallops to the skillet. Toss again to combine. Adjust the seasoning with salt and pepper if needed. Serve right away, and don’t forget to garnish with chopped parsley for a fresh touch! To get a great sear, start with dry scallops. Pat them well with paper towels. This helps them brown nicely. Season both sides with salt and pepper. Heat your skillet before adding butter. The pan should be hot, but not smoking. Add scallops in a single layer. Don't crowd them in the pan. Sear for 2-3 minutes on each side. You want a golden crust with a soft center. This gives great flavor and texture. Garlic is key in this dish. Use fresh garlic for the best taste. Mince it finely so it cooks evenly. When the garlic hits hot butter, it releases a wonderful aroma. Cook it just until fragrant—about one minute. Avoid browning the garlic, as it can taste bitter. For extra flavor, add lemon zest along with the garlic. This brightens the dish and adds freshness. If you like heat, add red pepper flakes. Start with one teaspoon. This gives a nice kick without overpowering the dish. You can always add more if you want it spicier. If you prefer mild flavors, skip the red pepper. Taste your sauce before serving. Adjust salt and pepper levels to your liking. Cooking should be fun, so make it your own! {{image_2}} You can swap linguine for other pasta types. Fettuccine or spaghetti work well. Even gluten-free pasta is a great choice. Each option gives a new twist to the dish. The cooking time may vary slightly, so check the package. Want to add some color and nutrition? Toss in fresh spinach, cherry tomatoes, or zucchini. You can sauté veggies in the garlic butter sauce before adding the pasta. This step makes the meal more vibrant and tasty. Just remember to keep the veggies crisp. Not in the mood for scallops? Shrimp or chicken can be excellent substitutes. Both proteins pair nicely with garlic butter. If you use shrimp, cook them until pink and firm. For chicken, ensure it is cooked through and sliced thin. Each option offers its unique flavor, keeping the dish exciting. You can store leftover Minute Garlic Butter Scallop Linguine in an airtight container. Keep it in the fridge. It will last about 2 to 3 days. Make sure to let it cool before sealing. This helps keep the scallops fresh. When you reheat, do it gently. Use a skillet over low heat. Add a splash of water or broth to keep it moist. Stir often to prevent sticking. You can also microwave it. Cover it with a damp paper towel and heat in short bursts. This helps avoid drying out your meal. Freezing is not ideal for this dish. Scallops can become tough when frozen. If you must freeze, separate the pasta and scallops. Store them in separate containers. Use within a month for the best taste. When ready to eat, thaw in the fridge overnight and reheat as mentioned above. Making Minute Garlic Butter Scallop Linguine takes about 20 minutes. You can prep in just 10 minutes. The cooking time is quick, too. Boiling the pasta and searing the scallops is fast. This dish is perfect for busy nights. Yes, you can use frozen scallops. Make sure to thaw them first. Place them in the fridge overnight. If short on time, you can run cold water over them. Dry them well before cooking. This step keeps them from steaming. Properly thawed scallops will sear better and taste great. You can serve scallop linguine with a fresh salad. A simple green salad adds nice crunch. Garlic bread pairs well for a cozy meal. You might also consider a light white wine. This complements the dish beautifully. Enjoy your meal with friends or family for a great time! This article walked you through the tasty Minute Garlic Butter Scallop Linguine. You learned about key ingredients and how to cook them well. We shared tips for the perfect sear and ways to add your spin. Remember, you can store leftovers or even freeze them for later. Cooking this dish gives great results with just a few steps. Now, go enjoy your meal and impress your friends!

Minute Garlic Butter Scallop Linguine

Indulge in a delicious Minute Garlic Butter Scallop Linguine that’s quick and easy to prepare! This recipe features perfectly seared scallops in a rich garlic butter sauce tossed with al dente linguine, lemon zest, and fresh parsley for a burst of flavor. Perfect for a weeknight dinner or special occasions, this dish will impress your family and friends. Click through to discover how to make this mouthwatering meal!
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Ingredients
  

8 oz linguine pasta

1 lb sea scallops, cleaned and patted dry

4 tablespoons unsalted butter

4 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Zest of 1 lemon

Instructions
 

Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and reserve 1/2 cup of the pasta water.

    Season the Scallops: While the pasta cooks, generously season the scallops with salt and pepper on both sides.

      Sear the Scallops: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once bubbling, add the scallops and sear for about 2-3 minutes per side, until they are golden brown and opaque. Remove the scallops from the skillet and set aside.

        Make Garlic Butter Sauce: In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 1 minute, stirring continuously, until fragrant but not browned. If using, add red pepper flakes for heat.

          Combine: Add the cooked linguine to the skillet, tossing it in the garlic butter sauce. Pour in the reserved pasta water, lemon juice, and lemon zest. Toss to combine. Return the scallops to the skillet and gently mix everything together.

            Finish and Serve: Remove from heat and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with chopped parsley.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4