Scallop Linguine in Cream Sauce
This seared scallop pasta with a light creamy garlic sauce is so delicious for a simple holiday dinner or date night.
Servings: 2 people
Ingredients
- 1 tablespoon butter or ghee
- 1 tablespoon olive oil or cooking oil
- 8 large sea scallops
- kosher salt and pepper
- 8 ounces pasta
- 1 large shallot, chopped
- 4-5 garlic cloves, minced
- 1 ⅓ cups vegetable broth
- 2/3 cup heavy cream
- 1/3 cup fresh Italian, flat leaf parsley, chopped
- Optional: juice of 1/2 lemon and 1/3 cup freshly grated parmesan
Instructions
- Prepare a pot with salted boiling water and cook pasta according to package directions. Reserve about 1 cup of pasta water just in case you need it to thin the sauce.
- Prepare the scallops using the tips from the post (pat them dry and don't sprinkle with salt and pepper till immediately before searing). I personally recommend not adding salt to the scallops as I find them naturally salty, but please season to your own taste.
- Heat a large pan, non-stick or cast iron, with butter and oil over medium high heat. Once hot, add the dry scallops, keeping them at least 2 inches apart so they sear and don't steam. If they don't make a sizzle sound, your pan isn't hot enough. Leave them to sear for 2 minutes (don't move or touch them), or until a nice brown crust forms. Flip and cook another 2-2½ minutes or until you get the same crust on the opposite side. Set the scallops on a warm plate.
- In the same pan, use the leftover butter/oil to saute the chopped shallot and garlic, about 2 minutes until softened and fragrant. If your pan is dry, use 1 tablespoon more butter or oil. Deglaze the pan by adding broth, scraping up any browned bits (this basically means add broth to a hot pan which should bubble up and start to simmer). Then add cream and bring to a simmer for about 3-4 minutes until the sauce has thickened. When you run a wood spoon through the sauce, it should leave a clear path.
- Add cooked linguine and toss with the sauce, simmering to thicken it a bit more. If your sauce is too thick or isn't coating the pasta well, add in 1/4 cup of the reserved pasta water till it reaches your desired consistency. Add in fresh chopped parsley and kosher salt and pepper to taste. Top with the cooked scallops.
Notes
- Use dry scallops instead of wet for the best sear/flavor. These will be a creamy, rosy pinkish color (not gray/white) and without sodium tripolyphosphate.
- Scallops are naturally more salty. Salt them very lightly just before searing, or just season with a touch of pepper. You want that natural sweetness to shine.
- The cream sauce here is very light to not overpower the scallops you spent so much money on! You can add a lemon wedge to each plate for some brightness and acidity. Or mix in some freshly grated parmesan with the pasta. These additions would not be HYH.
- Use gluten free pasta for gluten free, and leave out the cream for a dairy free option. If you do this, I recommend adding fresh herbs like basil and chives for more flavor.
Nutrition
Serving: 4ounces | Calories: 356kcal | Carbohydrates: 16g | Protein: 12g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 111mg | Sodium: 910mg | Potassium: 664mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2383IU | Vitamin C: 24mg | Calcium: 78mg | Iron: 2mg
