Creamy Lemon Garlic Scallop Linguine with Dill

Savor the harmonious blend of tender scallops, garlic, and zesty lemon in this creamy linguine dish garnished with fresh dill.

Ingredients

• 12 large sea scallops
• 1 pound linguine
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 large lemon, zested and juiced
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions. Drain and set aside.
2. Pat scallops dry with a paper towel and season with salt and black pepper.
3. In a large skillet, heat olive oil over medium-high heat. Add scallops in a single layer and sear for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
4. In the same skillet, lower heat to medium and add minced garlic. Sauté for 1 minute until fragrant.
5. Pour in the heavy cream, lemon juice, and lemon zest, and simmer for 3-4 minutes, stirring occasionally.
6. Add the cooked linguine to the skillet and toss to coat evenly with the sauce.
7. Return scallops to the skillet, gently stirring to combine with the pasta and sauce.
8. Sprinkle with fresh dill and serve immediately, garnished with extra lemon zest if desired.

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