This decadent seared scallop linguine comes with a light, creamy sauce full of shallots and parsley. With minimal ingredients, but lots of fresh flavor, you'll love this scallop pasta for a special dinner.
Scallops | Linguine | Olive Oil Garlic | Shallot | Heavy Cream Butter | Broth | Parsley
Scallops & Pasta Prepare pasta and reserve some water. Pat the scallops dry and season. Once the pan is hot, sear on one side and do NOT touch. Check if it is brown and flip, cook another 2 minutes. Set aside.
CREAM SAUCE Cook garlic & shallots until softened. Add broth to deglaze. Scrape up brown bits and bring to a simmer. Add cream and simmer until the sauce has thickened. Season.
ADD PASTA Add pasta to the sauce, toss around and fully coat the noodles. Add in the seared scallops and top with parsley.
ENJOY!
Delicious!! Restaurant quality!! I added a side of a asparagus for a beautiful meal. Thank you again, Alicia!
Stephanie H