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- 8 oz linguine pasta - 1 lb sea scallops, cleaned and patted dry - 4 tablespoons unsalted butter Linguine is a long, thin pasta that pairs well with seafood. Sea scallops are tender and sweet, making them a star in this dish. Unsalted butter adds richness and depth to the sauce. - 4 cloves garlic, minced - 1 tablespoon fresh lemon juice - 1 teaspoon red pepper flakes (optional) Garlic brings a bold aroma that enhances the dish. Fresh lemon juice adds brightness and balances the richness. Red pepper flakes offer a hint of heat, which you can adjust to your taste. - Salt and freshly ground black pepper to taste - Fresh parsley, chopped, for garnish - Zest of 1 lemon Salt and pepper are essential for bringing out flavors. Fresh parsley adds a pop of color and freshness. Lemon zest gives a fragrant touch that ties everything together. Gather these ingredients, and you're ready to create a savory delight that is sure to impress! Bring a large pot of salted water to a strong boil. Add 8 oz of linguine pasta. Cook it according to the package instructions until it is al dente, about 8-10 minutes. Once done, drain the pasta. Be sure to save 1/2 cup of the starchy pasta water for later. While the pasta is cooking, take 1 lb of sea scallops. Use paper towels to pat them dry. This step is key for a good sear. After drying, season both sides with salt and freshly ground black pepper. Proper seasoning brings out their natural flavor. Heat a large skillet over medium-high heat. Add 2 tablespoons of unsalted butter. Wait until the butter bubbles and smells great. Place the scallops in the skillet, giving them space. Sear each side for 2-3 minutes. Look for a golden brown crust. The scallops should be opaque when done. Set them aside on a plate once seared. In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of butter and let it melt. Then, add 4 cloves of minced garlic. Stir it for about 1 minute. You want the garlic to smell good but not brown. If you like spice, add 1 teaspoon of red pepper flakes for extra flavor. Add the drained linguine to the skillet with the sauce. Toss it well to coat in the garlic butter. Gradually pour in the reserved pasta water. Add 1 tablespoon of fresh lemon juice and the zest of 1 lemon. Mix everything gently. Carefully add the seared scallops back in. Be gentle to avoid breaking them. Take the skillet off the heat. Taste the dish and adjust the seasoning with more salt and pepper if needed. Serve the linguine right away. For a nice touch, sprinkle freshly chopped parsley on top. This adds color and freshness to your dish. To cook scallops well, remember these key points: - Dry Them Well: Use paper towels to remove excess moisture. - Season Generously: Use salt and black pepper on both sides. - Avoid Overcrowding: Cook in batches to ensure even cooking. Common mistakes include: - Cooking scallops too long, which makes them rubbery. - Not letting them sear properly, which prevents a good crust. You can boost flavor with these ingredient additions: - Fresh Herbs: Try adding basil or thyme for an aromatic touch. - Extra Garlic: More minced garlic adds depth to the dish. For pairing suggestions, consider these sides or drinks: - A fresh green salad complements the meal well. - A crisp white wine balances the richness of the dish. To manage your cooking time effectively: - Prep Ingredients First: This helps prevent delays while cooking. - Cook Pasta and Scallops Simultaneously: Start the pasta before the scallops to save time. Multitasking during cooking is key: - While the pasta boils, dry and season the scallops. - Use the time while the scallops sear to prepare your garlic butter sauce. {{image_4}} If you want to try different pasta, you can swap linguine for spaghetti or fettuccine. You can even use whole wheat or chickpea pasta for a twist. If you prefer seafood, shrimp works great in this dish. Just follow the same cooking steps as the scallops. For a gluten-free option, choose gluten-free pasta made from rice or quinoa. This keeps the dish tasty and safe for those with gluten sensitivities. If you want a vegan or vegetarian version, replace the scallops with sautéed mushrooms or tofu. Use plant-based butter or olive oil in place of the butter. To make the dish more exciting, add fresh herbs like basil, dill, or thyme. These herbs bring a fresh taste and vibrant color. You can also try different butter blends. Garlic herb butter adds depth, while lemon butter gives a zesty kick. Just melt it and mix it into the sauce as you would with regular butter. To store leftovers, let the dish cool first. Place it in an airtight container. Glass or plastic containers work well. Ensure the lid seals tightly to keep out air. Store in the fridge for up to three days. If you want to enjoy it later, freezing is a good option. Use freezer-safe containers or bags for this purpose. To reheat without losing texture, use a skillet on medium heat. Add a splash of water or broth to create steam. This helps the pasta stay moist. Stir gently while heating to avoid sticking. You can also use a microwave, but cover the dish with a damp paper towel. This keeps moisture in and prevents drying. To freshen the flavors, squeeze in more lemon juice while reheating. A sprinkle of fresh parsley adds color and taste. If you like spice, add a pinch of red pepper flakes too. Enjoy your dish just as tasty as when you first made it! This dish takes just 10 minutes to prep and 10 minutes to cook. You can have a tasty meal in only 20 minutes! Yes, you can use frozen scallops. Just remember to thaw them first. Thawing scallops makes them easier to cook and taste better. If you want a substitute, try shrimp or fish. Chicken or tofu also works well if you prefer non-seafood options. To avoid rubbery scallops, don’t overcook them. Sear them for 2-3 minutes on each side. They should be golden and opaque. Yes, you can meal prep this recipe! Just store the pasta and scallops separately. Reheat them when you’re ready to eat. This blog post shared an easy way to make Minute Garlic Butter Scallop Linguine. You learned about key ingredients, like linguine, scallops, and garlic. The steps included cooking the pasta, searing scallops, and making a tasty sauce. Remember, perfect scallops need care, and adjusting seasonings is essential. You can even explore variations or dietary adjustments. Enjoy your meal prep and feel confident in your cooking. With practice, you'll impress everyone at the table!

Minute Garlic Butter Scallop Linguine

Savor the deliciousness of Minute Garlic Butter Scallop Linguine, a quick and easy recipe perfect for any night! With succulent seared scallops, savory garlic butter sauce, and al dente linguine, this dish is bursting with flavor. Perfect for impressing guests or enjoying a cozy dinner at home. Ready in just 20 minutes! Click through to discover the full recipe and elevate your dining experience tonight!
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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 fresh lemon juice

1 teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper to taste

Fresh parsley, chopped, for garnish

Zest of 1 lemon

Instructions
 

Cook the Linguine: In a large pot, bring salted water to a vigorous boil. Add the linguine and cook according to the package directions until it reaches an al dente texture. Once cooked, drain the pasta, ensuring to reserve 1/2 cup of the starchy pasta water for later use.

    Prepare the Scallops: As the pasta cooks, use paper towels to pat the scallops dry thoroughly. Generously season each scallop with salt and freshly ground black pepper on both sides to enhance their natural flavor.

      Sear the Scallops: In a large, heavy-bottomed skillet heated over medium-high heat, melt 2 tablespoons of unsalted butter until bubbling and fragrant. Carefully place the scallops into the skillet, avoiding overcrowding, and sear each side for about 2-3 minutes until they develop a beautiful golden brown crust and become opaque. Once seared, remove the scallops from the skillet and set them aside on a plate.

        Create the Garlic Butter Sauce: Without cleaning the skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic, stirring continuously for approximately 1 minute until the garlic becomes fragrant without browning. If desired, incorporate the red pepper flakes at this stage for an added kick of spice.

          Combine Pasta and Sauce: Add the drained linguine to the skillet and toss to coat it well in the garlic butter sauce. Slowly pour in the reserved pasta water, followed by the fresh lemon juice and lemon zest. Gently toss everything until evenly mixed. Return the seared scallops to the skillet, taking care not to break them, and gently fold them into the pasta mixture.

            Finish and Serve: Remove the skillet from heat. Taste the dish and adjust the seasoning with additional salt and freshly ground black pepper if necessary. Serve the linguine immediately, garnishing each plate with a sprinkle of freshly chopped parsley for a burst of color and freshness.

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

                - Presentation Tips: For an elegant touch, serve the linguine on warmed plates and add a twist of lemon zest on top before presenting each plate. You can also place some extra scallops on top for visual appeal.