Scallop Pasta with Lemon and Herbs
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
- 225 g linguine noodles
- 450 g sea scallops, thawed if frozen
- Kosher salt
- 2 tbsp neutral oil
- 60 g salted butter
- Zest of 1 lemon
- 2 garlic cloves (minced)
- 20 g fresh herbs (tarragon, thyme, parsley) (chopped)
- 120 ml milk
- 1 handful baby greens (spinach or kale)
- ¼ tsp kosher salt, plus more to taste
- Fresh ground black pepper
- Parmesan cheese (optional) (grated)
Instructions
Thaw scallops if frozen.
Cook pasta in salted boiling water until al dente (7-8 minutes), drain.
Brine scallops: Mix 1L room temperature water with 2 tbsp kosher salt; submerge scallops for 10 minutes.
Pat scallops dry, season lightly with salt.
Heat oil in skillet over high heat; sear scallops 2-3 minutes per side without moving until brown crust forms.
Remove scallops; reduce heat to low.
Melt butter, add lemon zest, garlic, and herbs; cook 1 minute until fragrant.
Add milk, pasta, salt, and greens; heat to medium until greens wilt.
Return scallops to pan briefly to warm; season with pepper and additional salt.
Serve with olive oil drizzle and optional Parmesan.