Imagine twirling your fork into a plate of perfectly golden scallops nestled among silky linguine, kissed by nutty brown butter and vibrant green peas. This isn't just another pasta dish—it's a gourmet experience that transforms your kitchen into a five-star restaurant, without the hefty price tag or complicated techniques. Whether you're looking to impress a date, treat yourself to a luxurious meal, or simply elevate your weeknight cooking, this Linguine with Scallops, Brown Butter, and Peas is your ticket to culinary stardom.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces linguine
- 1 pound scallops
- 1/2 cup butter
- 1 cup peas, fresh or frozen
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Pat scallops dry with paper towels and season both sides with salt and pepper. Ensure scallops are at room temperature before cooking.
- Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package instructions until al dente, typically 8-10 minutes.
- While pasta cooks, melt butter in a large skillet over medium heat. Allow butter to cook until it turns golden brown and develops a nutty aroma, approximately 4-5 minutes, stirring occasionally to prevent burning.
- Add minced garlic to brown butter and sauté for 30 seconds until fragrant, being careful not to burn.
- Increase skillet heat to medium-high. Add scallops to the brown butter, ensuring they are not overcrowded. Sear for 2-3 minutes on each side until golden brown and slightly caramelized.
- Add peas to the skillet and cook for an additional 2 minutes until they are bright green and heated through.
- Drain cooked linguine, reserving 1/4 cup of pasta water. Add linguine directly to the skillet with scallops and peas.
- Toss pasta with scallops, peas, and brown butter. If sauce seems dry, add reserved pasta water to create a silky consistency.
- Remove from heat and garnish with fresh lemon zest and chopped parsley.
- Serve immediately, ensuring each portion has an equal distribution of scallops and peas.
Tips
- Scallop Selection: Always choose fresh, dry-packed scallops. Wet-packed scallops release too much moisture and won't achieve that beautiful golden sear.
- Drying is Key: Pat scallops completely dry with paper towels. Moisture is the enemy of a perfect caramelized crust.
- Brown Butter Technique: Watch your butter closely when browning. The transition from golden to burnt happens quickly—remove from heat if it starts to look too dark.
- Don't Overcrowd: Sear scallops in batches if necessary. Overcrowding the pan will steam them instead of creating a crisp exterior.
- Timing Matters: Cook scallops just until they're opaque and slightly firm. Overcooked scallops become rubbery and lose their delicate texture.
- Pasta Water Magic: Always reserve some pasta water. Its starchy nature helps create a silky, clingy sauce that coats every strand of linguine.
- Serve Immediately: This dish is best enjoyed right after cooking, when the scallops are hot and the butter is still glossy.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 35g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 120mg
