Linguine With Scallops
A simple dish of scallops quickly sautéed with butter, olive oil, and garlic, then served over linguine pasta.
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Instructions
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Start boiling a large pot of water.
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Prepare scallops: cut sea scallops into 1/4- to 1/2-inch chunks, halve bay scallops, or leave calicos whole.
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In a small saucepan, heat 4 tablespoons olive oil with butter (if using) and garlic over low heat until the garlic turns pale tan.
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Increase heat to medium-high, add prepared scallops, salt, and pepper; cook for about 2 minutes until the scallop surface turns opaque.
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Stir in bread crumbs and half the parsley, then remove the pan from heat.
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Salt the boiling water and cook the linguine until tender-firm.
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While pasta finishes, reheat the scallop mixture over medium heat.
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Drain the pasta, reserving some cooking liquid.
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Toss the pasta with the scallop sauce and remaining olive oil, adding reserved pasta water if needed.
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Top with the remaining parsley.