Ingredients
- 12 ounces linguine
- 1 pound large sea scallops
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Feel free to substitute the white wine with chicken broth if you prefer a non-alcoholic version. You can also adjust the red pepper flakes to suit your heat preference. The beauty of this dish is its adaptability, much like the meals I remember from my childhood, where improvisation was key.
Instructions
- Begin by cooking the linguine in a large pot of boiling salted water until al dente, according to package instructions. Drain and set aside.
- While the pasta cooks, pat the scallops dry with paper towels and season with salt and pepper.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once bubbling, add the scallops in a single layer, cooking for about 2 minutes per side until golden and opaque. Remove from skillet and set aside.
- In the same skillet, melt the remaining butter. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the pan. Let it simmer for 3-4 minutes until slightly reduced.
- Return the scallops to the skillet, along with the cooked linguine, red pepper flakes, and parsley. Toss everything together to coat in the buttery sauce.
- Serve immediately, garnished with Parmesan cheese and additional parsley if desired.
Remember, cooking is an art, not a science. Trust your instincts and adjust the flavors as you go, a lesson my abuela instilled in me from a young age.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International