Easy Bay Scallop Pasta Recipe (Lemon & Garlic Sauce)

In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Before draining, reserve a portion of the pasta water.

Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown and opaque in the center. Remove scallops from the skillet and let them rest on a plate.

In the same skillet, reduce the heat to medium, add 2 tablespoons of butter, and let it melt. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Pour in the white wine and bring to a simmer. Let it cook for 2-3 minutes, allowing the alcohol to evaporate.

Add the lemon juice, red pepper flakes, 2 more tablespoons of butter, and the freshly grated Parmesan. Stir until the butter is melted and the sauce is well combined.

Add the cooked linguine to the skillet and toss to coat with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.

Gently place the seared scallops back into the skillet with the pasta and sauce. Toss everything together over low heat for 1-2 minutes until warmed through.

Garnish with fresh basil leaves, lemon zest, and lemon wedges. Serve immediately.