5-ingredient lemony brown butter linguine with scallops

Based on 9 ratings
Devan

Devan

Editor

“I love scallops and when I cook with them at home (too rare of an occurrence, unfortunately) I like to keep it simple. This recipe serves them on a bed of nutty, brown butter and lemon-spiked linguine. It’s begging to be served with a glass of wine, so go ahead, pop open a bottle on a Tuesday night and serve scallops—you deserve it! It might go without saying, but opt for the larger sea scallops here as opposed to smaller bay scallops.”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
lemon
100 g unsalted butter
scallops
250 g linguine
2 cloves garlic
15 g parsley
unsalted butter
olive oil
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • fine grater
  • citrus press
  • 2 frying pans
  • spatula
  • rubber spatula
  • large pot
  • spaghetti spoon

Nutrition per serving

Cal
715
Protein
18 g
Fat
49 g
Carb
50 g
  • Step 1/5

    Peel and thinly slice garlic. Mince parsley. Zest and juice lemon. Season scallops with salt on both sides.
    • 2 cloves garlic
    • 15 g parsley
    • lemon
    • scallops
    • salt
    • cutting board
    • knife
    • fine grater
    • citrus press

    Peel and thinly slice garlic. Mince parsley. Zest and juice lemon. Season scallops with salt on both sides.

  • Step 2/5

    Add some oil to a frying pan over medium-high heat. Pat scallops dry and add to the pan. Fry until golden brown, approx. 4 min. Flip and add some butter. Once scallops are cooked through, remove from the pan.
    • olive oil
    • unsalted butter
    • frying pan
    • spatula

    Add some oil to a frying pan over medium-high heat. Pat scallops dry and add to the pan. Fry until golden brown, approx. 4 min. Flip and add some butter. Once scallops are cooked through, remove from the pan.

  • Step 3/5

    In another large frying pan set over low heat, melt butter. Add garlic and let cook until butter starts to brown, approx. 10 min.
    • 100 g unsalted butter
    • frying pan
    • rubber spatula

    In another large frying pan set over low heat, melt butter. Add garlic and let cook until butter starts to brown, approx. 10 min.

  • Step 4/5

    In a large pot of salted, boiling water, cook linguine just shy of package instructions. Transfer directly to brown butter and toss to combine. Add lemon juice, a splash of pasta water, and season with salt and pepper.
    • 250 g linguine
    • salt
    • pepper
    • large pot
    • spaghetti spoon

    In a large pot of salted, boiling water, cook linguine just shy of package instructions. Transfer directly to brown butter and toss to combine. Add lemon juice, a splash of pasta water, and season with salt and pepper.

  • Step 5/5

    Add scallops to the pan and let warm through. Serve immediately with a sprinkle of lemon zest and parsley. Enjoy!

    Add scallops to the pan and let warm through. Serve immediately with a sprinkle of lemon zest and parsley. Enjoy!