Name: Garlic Butter Scallops Pasta: A Delicious & Easy Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound large sea scallops, patted dry; 1 pound linguine pasta; 1/2 cup (1 stick) unsalted butter; 6 cloves garlic, minced; 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio); 1/4 cup heavy cream; 1/4 cup grated Parmesan cheese, plus more for serving; 2 tablespoons chopped fresh parsley, plus more for garnish; 1 tablespoon lemon juice; 1/2 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 2 tablespoons olive oil

Garlic Butter Scallops Pasta: Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! Imagine succulent, perfectly seared scallops bathed in a rich, garlicky butter sauce, all nestled amongst a bed of perfectly cooked pasta. This isn't just a meal; it's an experience.

While the exact origins of combining scallops with pasta are somewhat debated, the concept of pairing seafood with pasta has deep roots in Italian coastal cuisine. For generations, Italian families have relied on the bounty of the sea to create simple yet elegant dishes. This particular combination elevates the humble pasta dish to something truly special.

What makes Garlic Butter Scallops Pasta so irresistible? It's the symphony of flavors and textures. The sweetness of the scallops, the savory garlic butter sauce, and the satisfying chew of the pasta create a harmonious blend that is both comforting and sophisticated. Plus, it's surprisingly quick and easy to prepare, making it perfect for a weeknight dinner or an impressive dish to serve to guests. The rich, buttery sauce clings beautifully to the pasta, ensuring every bite is bursting with flavor. It's a dish that's sure to become a new favorite!

Ingredients:

1 pound large sea scallops, patted dry
1 pound linguine pasta
1/2 cup (1 stick) unsalted butter
6 cloves garlic, minced
1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1/4 cup heavy cream
1/4 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley, plus more for garnish
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil

Preparing the Scallops:

Pat the scallops dry: This is crucial for getting a good sear. Use paper towels to thoroughly dry each scallop. Excess moisture will steam the scallops instead of searing them, preventing that beautiful golden-brown crust from forming.
Season the scallops: In a bowl, gently toss the dried scallops with a pinch of salt and freshly ground black pepper. Be careful not to over-salt, as the butter and Parmesan cheese will also add saltiness to the dish.

Cooking the Pasta:

Cook the pasta according to package directions: Bring a large pot of salted water to a rolling boil. Add the linguine pasta and cook until al dente, which means it should be firm to the bite. This usually takes about 8-10 minutes, but check the package instructions for precise timing.
Reserve pasta water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! It will help create a creamy and emulsified sauce that clings beautifully to the pasta.
Drain the pasta: Drain the pasta in a colander and set aside. Do not rinse the pasta, as this will wash away the starch that helps the sauce adhere.

Making the Garlic Butter Sauce:

Melt the butter: In a large skillet or sauté pan over medium heat, melt the butter. Be careful not to burn the butter. You want it to be melted and shimmering, but not browned.
Sauté the garlic: Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter. Keep the heat at medium and stir frequently.
Deglaze with white wine: Pour in the dry white wine and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate slightly. This will create a richer and more complex flavor in the sauce. The wine also helps to loosen any browned bits from the bottom of the pan, adding even more flavor.
Add heavy cream: Stir in the heavy cream and bring the sauce to a gentle simmer. The cream will thicken the sauce slightly and add a luxurious richness.
Stir in Parmesan cheese: Add the grated Parmesan cheese and stir until it is melted and smooth. The Parmesan cheese will add a salty and savory flavor to the sauce, as well as help to thicken it further.
Season with lemon juice and red pepper flakes (optional): Stir in the lemon juice and red pepper flakes (if using). The lemon juice will add a bright and tangy flavor to the sauce, while the red pepper flakes will add a touch of heat.
Season with salt and pepper: Taste the sauce and season with salt and freshly ground black pepper to taste. Remember that the Parmesan cheese is already salty, so start with a small amount of salt and add more as needed.

Searing the Scallops:

Heat olive oil in a separate skillet: While the sauce is simmering, heat the olive oil in a separate large skillet over medium-high heat. The skillet should be hot enough that the oil shimmers.
Sear the scallops: Carefully place the scallops in the hot skillet, making sure not to overcrowd the pan. Overcrowding the pan will lower the temperature and prevent the scallops from searing properly. Work in batches if necessary.
Sear for 2-3 minutes per side: Sear the scallops for 2-3 minutes per side, or until they are golden brown and cooked through. The scallops should be opaque and firm to the touch. Avoid overcooking the scallops, as they will become rubbery.

Assembling the Dish:

Add pasta to the sauce: Add the drained pasta to the skillet with the garlic butter sauce. Toss to coat the pasta evenly with the sauce.
Add pasta water if needed: If the sauce is too thick, add a little of the reserved pasta water to thin it out. Toss until the sauce is creamy and clings to the pasta.
Add scallops to the pasta: Gently fold in the seared scallops into the pasta. Be careful not to break the scallops apart.
Stir in parsley: Stir in the chopped fresh parsley.

Serving:

Serve immediately: Serve the Garlic Butter Scallops Pasta immediately while it is hot.
Garnish with Parmesan cheese and parsley: Garnish with extra grated Parmesan cheese and fresh parsley.
Enjoy! This dish is best enjoyed fresh.

Conclusion:

This Garlic Butter Scallops Pasta isn't just another weeknight dinner; it's a culinary experience waiting to happen! The succulent scallops, bathed in a rich, garlicky butter sauce, clinging perfectly to your favorite pasta – it's a symphony of flavors and textures that will leave you craving more. I truly believe this recipe is a must-try because it's surprisingly simple to make, yet delivers restaurant-quality results. Forget complicated techniques and hours in the kitchen; this dish comes together in under 30 minutes, making it perfect for busy weeknights or impressing guests without breaking a sweat. But the best part? It's incredibly versatile! Feel free to experiment with different types of pasta. While linguine is my personal favorite, fettuccine or even angel hair would work beautifully. For a touch of freshness, consider adding a squeeze of lemon juice and a sprinkle of chopped parsley right before serving. If you're feeling adventurous, a pinch of red pepper flakes will add a delightful kick.

Serving Suggestions and Variations

Think of this Garlic Butter Scallops Pasta as a blank canvas for your culinary creativity. Serve it alongside a crisp green salad and some crusty bread for a complete and satisfying meal. For a more decadent experience, try adding a splash of white wine to the sauce while it's simmering. This will deepen the flavor and add a touch of elegance. You could also incorporate some sun-dried tomatoes or artichoke hearts for an extra layer of complexity. If you're looking to lighten things up, consider using whole wheat pasta or zucchini noodles instead of traditional pasta. You can also reduce the amount of butter used in the sauce and substitute it with a little olive oil. The key is to adjust the recipe to your own preferences and dietary needs.

Don't Be Afraid to Experiment!

One of the things I love most about cooking is the freedom to experiment and create something truly unique. So, don't be afraid to put your own spin on this Garlic Butter Scallops Pasta. Add your favorite herbs, spices, or vegetables to make it your own. The possibilities are endless! I'm confident that you'll absolutely love this recipe. It's a guaranteed crowd-pleaser that's sure to become a staple in your kitchen. The combination of tender scallops, flavorful garlic butter sauce, and perfectly cooked pasta is simply irresistible. Now, it's your turn! I encourage you to give this recipe a try and experience the magic for yourself. I'm so excited to hear what you think and see your own creations. Please, share your photos and feedback in the comments below. Let me know what variations you tried and how they turned out. Your experiences will not only inspire me but also other readers who are looking for new and exciting ways to enjoy this delicious dish. I can't wait to hear about your Garlic Butter Scallops Pasta success stories! Happy cooking!