5-ingredient scallop linguine with lemony brown butter

Step 1/4

• 2 cloves garlic
• 15 g parsley
• 1 lemon
• 6 scallops
• salt

• cutting board
• knife
• fine grater
• citrus press

Peel and thinly slice garlic. Finely chop parsley. Zest and juice lemon. Salt scallops on both sides.

Step 2/4

• 15 g unsalted butter
• olive oil (for frying)

• frying pan
• tongs

Heat some oil over medium heat. Pat scallops dry and place in a pan. Cook for approx. 4 min. until golden brown. Flip scallops and add some butter. Once they are cooked through, remove from the pan.

Step 3/4

• 100 g unsalted butter

• cooking spoon

In the same pan, melt butter over low heat. Add garlic and sauté for approx. 10 min. until butter turns brown.

Step 4/4

• 250 g linguine
• pepper

• large pot
• colander

Meanwhile, cook linguine in a large pot of salted water according to package instructions, saving some pasta water. Then immediately add the linguine to the brown butter and mix. Add lemon juice and a splash of pasta water. Season with salt and pepper. Bring the scallops back into the pan and warm everything through. Serve with a sprinkle of lemon zest, pepper, and parsley.

Enjoy your meal!