Scallop Pasta with Lemon and Herbs

By admin 2/28/2026

This elegant dish highlights perfectly seared scallops combined with al dente linguine in a delicate lemon-herb butter sauce, achievable in approximately 30 minutes.

Ingredients

Scale:
Units:
  • 225g linguine noodles
  • 450g sea scallops, thawed if frozen
  • Kosher salt
  • 2 tbsp neutral oil
  • 60g salted butter
  • Zest of 1 lemon
  • 2 garlic cloves, minced
  • 20g chopped fresh herbs (tarragon, thyme, parsley)
  • 120ml milk
  • 1 handful baby greens (spinach or kale)
  • 1/4 tsp kosher salt, plus more to taste
  • Fresh ground black pepper
  • Grated Parmesan cheese (optional)

Instructions

  1. Thaw scallops if frozen.

  2. Cook pasta in salted boiling water until al dente (7-8 minutes), drain.

  3. Brine scallops: Mix 1L room temperature water with 2 tbsp kosher salt; submerge scallops for 10 minutes.

  4. Pat scallops dry, season lightly with salt.

  5. Heat oil in skillet over high heat; sear scallops 2-3 minutes per side without moving until brown crust forms.

  6. Remove scallops; reduce heat to low.

  7. Melt butter, add lemon zest, garlic, and herbs; cook 1 minute until fragrant.

  8. Add milk, pasta, salt, and greens; heat to medium until greens wilt.

  9. Return scallops to pan briefly to warm; season with pepper and additional salt.

  10. Serve with olive oil drizzle and optional Parmesan.

© 2026 Recipes