Creamy Lemon Garlic Scallop Linguine with Dill

Creamy Lemon Garlic Scallop Linguine with Dill

Seared scallops meet a silky lemon-garlic cream sauce over linguine, finished with fresh dill.

Total 40 min Makes 4 servings Calories 620/serving

Dietary

Pescatarian, Nut free

Allergens

Dairy, Shellfish, Wheat

Pan-seared scallops develop a golden crust before resting atop linguine tossed in a bright, garlicky cream sauce. Fresh lemon juice and dill cut through the richness, making this a dish suited for a date night dinner or a special weeknight meal. The sauce comes together quickly in the same pan used for the scallops, picking up all the flavorful browned bits.

Ingredients

  • 12 ounces linguine
  • 1 1/4 pounds sea scallops, patted dry
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 lemon, zested and juiced
  • 3 tablespoons fresh dill, chopped, plus more for garnish
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup reserved pasta water

Method

  1. Bring a 6-quart saucepan of salted water to a boil and cook the linguine until al dente according to package directions.

  2. Reserve 1/2 cup of the pasta water, then drain the linguine and set aside.

  3. Pat the scallops very dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  4. Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering. Add the scallops in a single layer, leaving space between each.

  5. Sear the scallops undisturbed for 2 minutes until golden brown, then flip and sear the other side for 1 to 2 minutes until just opaque in the center. Transfer to a plate.

  6. Reduce the heat to medium and melt 1 tablespoon of the butter in the same skillet. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

  7. Pour in the white wine and simmer, scraping up any browned bits, until reduced by half, about 2 minutes.

  8. Stir in the heavy cream and bring to a gentle simmer. Cook, stirring occasionally, until slightly thickened, about 3 minutes.

  9. Whisk in the Parmesan cheese, remaining 2 tablespoons butter, lemon zest, and lemon juice until the sauce is smooth.

  10. Add the drained linguine to the skillet and toss to coat, adding reserved pasta water a few tablespoons at a time until the sauce clings to the noodles.

  11. Stir in the chopped dill and red pepper flakes, if using. Season with additional salt and pepper to taste.

  12. Divide the pasta among plates, top with the seared scallops, and garnish with extra dill before serving.

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    Creamy Lemon Garlic Scallop Linguine with Dill

    Pan-seared scallops develop a golden crust before resting atop linguine tossed in a bright, garlicky cream sauce. Fresh lemon juice and dill cut through the richness, making this a dish suited for a date night dinner or a special weeknight meal. The sauce comes together quickly in the same pan used for the scallops, picking up all the flavorful browned bits.

    40 min 4 servings 620 cal

    Ingredients

    • 12 ounces linguine
    • 1 1/4 pounds sea scallops, patted dry
    • 1/2 teaspoon salt, plus more to taste
    • 1/4 teaspoon black pepper, plus more to taste
    • 2 tablespoons olive oil
    • 3 tablespoons unsalted butter, divided
    • 4 cloves garlic, minced
    • 1/2 cup dry white wine
    • 1 cup heavy cream
    • 1/2 cup freshly grated Parmesan cheese
    • 1 lemon, zested and juiced
    • 3 tablespoons fresh dill, chopped, plus more for garnish
    • 1/4 teaspoon red pepper flakes (optional)
    • 1/2 cup reserved pasta water

    Method

    1. 1

      Bring a 6-quart saucepan of salted water to a boil and cook the linguine until al dente according to package directions.

    2. 2

      Reserve 1/2 cup of the pasta water, then drain the linguine and set aside.

    3. 3

      Pat the scallops very dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

    4. 4

      Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering. Add the scallops in a single layer, leaving space between each.

    5. 5

      Sear the scallops undisturbed for 2 minutes until golden brown, then flip and sear the other side for 1 to 2 minutes until just opaque in the center. Transfer to a plate.

    6. 6

      Reduce the heat to medium and melt 1 tablespoon of the butter in the same skillet. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

    7. 7

      Pour in the white wine and simmer, scraping up any browned bits, until reduced by half, about 2 minutes.

    8. 8

      Stir in the heavy cream and bring to a gentle simmer. Cook, stirring occasionally, until slightly thickened, about 3 minutes.

    9. 9

      Whisk in the Parmesan cheese, remaining 2 tablespoons butter, lemon zest, and lemon juice until the sauce is smooth.

    10. 10

      Add the drained linguine to the skillet and toss to coat, adding reserved pasta water a few tablespoons at a time until the sauce clings to the noodles.

    11. 11

      Stir in the chopped dill and red pepper flakes, if using. Season with additional salt and pepper to taste.

    12. 12

      Divide the pasta among plates, top with the seared scallops, and garnish with extra dill before serving.