Scallop Linguine with White Wine 🍝🦪 Bright, Briny, and Silky With a Garlic-Butter Wine Pan Sauce

This dish brings restaurant energy with almost zero fuss — golden-seared scallops tossed with linguine in a light white wine butter sauce infused with garlic, lemon, and fresh herbs. It’s elegant but unfussy, fast but impressive, and ideal when you want seafood without cream.

The scallops are the star, so treat them right — a good sear and restraint on sauce are all you need.

Ingredients (Serves 2)

For the scallops:

  • 10–12 large sea scallops (dry-packed preferred)
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp butter

For the pasta and sauce:

  • 6 oz linguine
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • ¼ tsp red pepper flakes (optional)
  • ½ cup dry white wine (Sauvignon Blanc, Pinot Grigio, etc.)
  • Juice of ½ lemon
  • Zest of 1 lemon
  • 2 tbsp chopped fresh parsley
  • Salt and pepper to taste
  • Optional: ¼ cup pasta water (reserved)

Instructions

Step 1: Prep the Scallops

Pat scallops dry with paper towels — this is key for browning. Season both sides with salt and pepper.

Step 2: Sear the Scallops

Heat olive oil and 1 tbsp butter in a skillet over medium-high until shimmering.
Add scallops and sear undisturbed for 1½–2 minutes per side until golden crust forms and centers are just translucent. Remove from pan and set aside (tent with foil to keep warm).

Step 3: Cook the Pasta

Boil linguine in well-salted water until al dente. Reserve ¼ cup pasta water, then drain.

Step 4: Build the Sauce

In the same pan you seared the scallops, lower heat to medium. Add 2 tbsp butter, garlic, and red pepper flakes. Sauté 1–2 minutes until fragrant. Deglaze with white wine, scraping up the fond. Simmer 2–3 minutes until slightly reduced.

Add lemon juice, zest, and a small splash of pasta water (if needed) to thin. Season lightly with salt and pepper.

Step 5: Combine

Add linguine to the skillet and toss in the wine-butter sauce until glossy. Fold in chopped parsley. Plate the pasta and top with seared scallops.

Finish with a drizzle of sauce from the pan and an extra lemon wedge on the side.

Flavor Variations

  • Add greens: Toss in spinach, arugula, or basil right before serving
  • Make it brinier: Add a spoonful of capers or chopped olives to the sauce
  • Citrus twist: Try orange zest + juice for a sweeter variation
  • Cheese caution: Skip the cheese — it clashes with the wine and seafood balance

Pro Tips

  • Use dry scallops (not wet-packed or brined) for a real sear
  • Don’t move scallops in the pan — let them develop a crust
  • Reduce wine until the alcohol smell disappears — you want depth, not sharpness
  • If sauce breaks or gets too thin, swirl in 1 extra tbsp cold butter off heat to fix it
  • Make sure pasta is well-drained so sauce sticks instead of puddling

Final Thoughts

Scallop Linguine with White Wine is light, bright, and built for nights when you want something clean but special. The garlic and citrus lift the wine sauce, while the scallops bring sweet, oceanic richness without heaviness.

Sear it. Swirl it. Serve it with a chilled glass. 🦪🍋🍝🔥

🦐 More Coastal Seafood Recipes

From cozy casseroles to zesty grilled fish and elegant seafood pastas, this collection of Seafood Recipes covers every ocean-inspired craving — whether you’re planning a dinner party or a quick weeknight win.

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