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Lemon Garlic Linguini with Scallops in a frying pan

Lemon Garlic Linguini with Scallops

Pan-seared MSC Blue Fish label scallops are nestled on top of garlic, chili and lemon infused linguini pasta to make a restaurant-worthy meal.

Servings 4 people

Ingredients

  • 350 g linguini
  • 1 tablespoon butter
  • 4 tablespoons olive oil, divided
  • 400 g MSC certified frozen jumbo raw scallops thawed (20 – 40 per pound)
  • 2 teaspoons kosher salt divided
  • 1 teaspoon freshly ground black pepper divided
  • 4 garlic cloves peeled and sliced into thin chips
  • 1 teaspoon crushed red pepper flakes as desired
  • 2 teaspoons lemon zest from 1 lemon
  • ½ cup 35% cream
  • ½ cup freshly grated Parmesan cheese plus more for serving if desired
  • ½ cup chopped parsley curly or flat leaf as desired
  • Lemon slices for garnish

Instructions

  1. Thaw the scallops in the original packaging in the fridge overnight.

  2. Bring a large pot of lightly salted water to a boil. Cook linguini for 8 -10 minutes until al dente, or as package directs.

  3. Pat the thawed scallops completely dry with a paper towel. Season both sides with half of the salt and pepper.

  4. In a large skillet, melt butter over medium heat then add 2 tablespoons of the olive oil. Once the butter and oil is piping hot, add the scallops, space them out, and cook for 2 – 3 minutes on each side, until lightly golden brown, firm and opaque.

  5. Remove the scallops to a plate and tent lightly with foil to keep warm. Leave the drippings in the skillet.

  6. To the same skillet with the drippings and caramelized bits, add the remaining 2 tablespoons olive oil, garlic chips and crushed red pepper flakes. Cook, stirring often until the garlic is tender, golden and fragrant, about 1 – 1 ½ minutes. Reduce heat or remove from heat as necessary to ensure the garlic does not scorch.

  7. Over medium heat add the lemon juice and cook until some evaporates, about 30 seconds to 1 minute.

  8. Reserve about ½ cup of the starchy pasta water and set it aside. Drain linguine and add it to the skillet with the olive oil, garlic and lemon juice over medium heat. Toss to combine. Season with remaining salt and pepper, and the lemon zest.

  9. Add the cream and Parmesan cheese to the pasta along with 2 tablespoons of the reserved pasta water. Cook for 2 minutes over medium heat while tossing well to combine. Add more of the pasta water, 2 tablespoons at a time, to loosen the pasta if necessary. Remove skillet from heat.

  10. Add parsley and gently toss. Arrange the cooked scallops over the pasta. Garnish with lemon slices, and additional grated Parmesan cheese, if desired. Serve immediately.