Ingredients:

  • 1 pound (450g) Sea Scallops, patted very dry
  • 1 tablespoon (15ml) Olive Oil
  • 1 tablespoon (14g) Unsalted Butter
  • 1/4 teaspoon (1.5g) Sea Salt, or to taste
  • 1/4 teaspoon (1.5g) Black Pepper, freshly ground, or to taste
  • Pinch of Red Pepper Flakes (optional)
  • 8 ounces (225g) Linguine or Spaghetti
  • 2 tablespoons (30ml) Olive Oil
  • 3 cloves Garlic, minced
  • 1/4 cup (60ml) Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) Fresh Lemon Juice
  • 1/4 cup (60ml) Heavy Cream (optional, for extra richness)
  • 1/4 cup (25g) Fresh Parsley, chopped
  • 1/4 cup (25g) Parmesan Cheese, grated, plus more for serving
  • Salt and Pepper to taste
  • 1 Tablespoon (15 ml) of pasta water

Instructions:

  1. Cook the linguine according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  2. Pat the scallops completely dry with paper towels. Season with salt, pepper, and red pepper flakes (if using).
  3. Heat olive oil and butter in the skillet over medium-high heat until shimmering. Add the scallops in a single layer, being careful not to overcrowd the pan. Sear for 2-3 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
  4. Add more olive oil to the skillet if needed. Sauté the minced garlic for about 30 seconds, until fragrant (don't burn it!). Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly.
  5. Stir in lemon juice and heavy cream (if using). Season with salt and pepper to taste. Simmer for a minute or two, until slightly thickened.
  6. Add the drained pasta to the skillet with the sauce. Toss to coat, adding a little pasta water if needed to adjust the consistency. Stir in parsley and Parmesan cheese.
  7. Divide the pasta among plates and top with the seared scallops. Garnish with extra Parmesan cheese and parsley, and a wedge of lemon if desired.