Lemon Garlic Scallop Linguine

Recipe Collection: Dinner

Lemon Garlic Scallop Linguine elevates your dinner table with a pescatarian Italian dish that combines tender bay scallops with a rich garlic and white wine sauce, served over perfectly cooked linguine. The bright notes of lemon and fresh parsley enhance the dish, making it a refreshing choice for any occasion. This recipe is gluten-free and dairy-free, catering to various dietary needs while ensuring a burst of flavor in every bite.

With easyChef Pro, you can effortlessly select this recipe and explore countless others. Enjoy personalized recommendations, AI-powered pantry tracking, and a smart shopping list that helps you save on ingredients. Organize your cooking with step-by-step guides and make meal prep a breeze. Try this Lemon Garlic Scallop Linguine today and impress your guests!

Overview

Elevate your seafood dining experience with this Zesty Lemon Scallop Scampi. This dish combines tender bay scallops with a luscious garlic and white wine sauce, perfectly paired with al dente linguine. A hint of lemon and fresh parsley adds a refreshing zest, making it a delightful meal for any occasion. Serve with crusty bread and a green salad for a complete dining experience.

Diet Type

Pescatarian

Allergies

Dairy, Gluten, Shellfish

Cuisine

Italian

Serving Size: 8

Cooking Time: 45 minutes

Ingredients

• 4 Tablespoons (tbsp) unsalted butter, melted
• 5 Cloves garlic, minced
• 1 Large onion, minced
• 0.5 Cups dry white wine
• 1 Teaspoon (tsp) kosher salt
• 0.25 Teaspoon (tsp) black pepper, ground
• 0.5 Cups Romano cheese, grated, divided
• 1 10.75 Ounces (oz) can chicken broth
• 1 Pound bay scallops
• 1 Pound linguine pasta
• 0.25 Cups fresh parsley, minced
• 1 Tablespoon (tbsp) lemon juice
• 1 Teaspoon (tsp) lemon zest

Steps

1. In a large skillet, melt the butter over medium heat. Add the minced garlic and onion, sautéing until translucent and fragrant, about 5 minutes.
2. Stir in the white wine, salt, black pepper, and 0.25 cups of the grated Romano cheese. Allow the mixture to simmer for 2 minutes.
3. Add the chicken broth and bay scallops to the skillet. Increase the heat to high and bring to a rapid boil. Cook for 7 to 8 minutes, or until the scallops are opaque and cooked through.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add the linguine and cook for 8 to 10 minutes, or until al dente. Drain the pasta and set aside.
5. Reduce the heat under the scallop mixture to low. Stir in the chopped parsley, lemon juice, and lemon zest.
6. Toss the cooked linguine with the scallop sauce until well coated.
7. Serve the scampi over the linguine, garnishing with the remaining Romano cheese. Enjoy with a side of crusty bread and a green salad, if desired.

Enjoy your homemade Lemon Garlic Scallop Linguine!