Linguine With Scallops And Brown Butter Recipe

This Linguine with Scallops and Brown Butter recipe is a delicious and elegant dish that is perfect for a special occasion or a fancy dinner at home. The scallops are seared to perfection and then tossed with linguine pasta in a rich and nutty brown butter sauce. The combination of the tender scallops, al dente pasta, and the flavorful brown butter creates a mouthwatering dish that will impress your guests. Serve it with a sprinkle of fresh parsley and a squeeze of lemon juice for a burst of freshness.

4.9
24 Rating -
Rate
20minstotal
20m.total
Linguine With Scallops And Brown Butter
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Ingredients for Linguine With Scallops And Brown Butter Recipe

  • 2 ounce Linguine Pasta
  • 0.13 cup Unsalted Butter
  • 3 Large Scallops
  • As required Salt And Pepper, To Taste
  • as needed Fresh Parsley, For Garnish
  • as per your need Lemon Wedges, For Serving

Directions: 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.
Nutrition
value
189
calories per serving
8 g Fat7 g Protein22 g Carbs5 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    7g
  • Carbs
    22g
  • Fiber
    5g

MacroNutrients

  • Carbs
    22g
  • Protein
    7g
  • Fiber
    5g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    132mg
  • Iron
    4mg
  • Vitamin A
    61mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    47mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    20mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    52mg
  • Manganese
    < 1mg
  • Phosphorus
    83mg
  • Selenium
    7mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp