Description
A delightful pasta dish combining tender scallops, garlic, and fresh spinach in a creamy garlic butter sauce, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 12 oz linguine (or fettuccine)
- 1 lb sea scallops (dry-packed preferred)
- Salt and pepper, to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter (for searing)
- Fresh spinach
- 3–4 cloves garlic, minced
- Parmesan cheese, for serving
- Lemon, for garnish
Instructions
- Cook the linguine according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- Pat the scallops dry and season them with salt and pepper.
- In a large skillet, heat the olive oil and 1 tbsp of butter over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown. Remove the scallops and set aside.
- In the same skillet, add another tablespoon of butter and sauté the minced garlic until fragrant.
- Add the fresh spinach and cook until just wilted.
- Toss the cooked linguine with the garlic butter spinach mixture, adding reserved pasta water as needed for consistency.
- Return the scallops to the skillet, gently mix everything, and serve with freshly grated Parmesan cheese and a lemon garnish.
Notes
For best results, use fresh ingredients and ensure scallops are dry for optimal searing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
Keywords: scallops, linguine, garlic butter, Mediterranean, seafood pasta