Linguine With Scallops And Brown Butter Recipe

Cooking Directions

• STEP 1.Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente.
• STEP 2.In a large skillet, melt the butter over medium heat. Cook until the butter turns a golden brown color and has a nutty aroma, about 3-4 minutes.
• STEP 3.Add the scallops to the skillet and cook for 2-3 minutes on each side until they are golden brown and cooked through.
• STEP 4.Using a slotted spoon, transfer the cooked scallops to a plate and set aside.
• STEP 5.Add the cooked linguine to the skillet with the brown butter and toss to coat the pasta evenly.
• STEP 6.Divide the linguine among serving plates and top with the seared scallops.
• STEP 7.Garnish with fresh parsley and squeeze some lemon juice over the dish before serving.

Cooking Tips

• Make sure to pat the scallops dry with a paper towel before cooking to ensure a nice sear.
• Do not overcrowd the skillet when cooking the scallops, as this can prevent them from browning properly.
• For an extra touch of flavor, you can add some minced garlic or red pepper flakes to the brown butter sauce.

Storage and Serving

• This dish is best served immediately while the scallops are still warm and tender.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the linguine and scallops in a skillet over low heat, adding a splash of water or broth to prevent drying out.