Ingredients:

  • 1 lb (450 g) Large Sea Scallops, side muscle removed, patted very dry
  • 2 Tbsp (30 g) Unsalted Butter, for searing
  • 1 Tbsp (15 ml) Olive Oil (high smoke point)
  • Kosher Salt & Black Pepper, to taste
  • 12 oz (340 g) Linguine Pasta
  • 4 Tbsp (60 g) Unsalted Butter, divided (2 Tbsp for sautéing, 2 Tbsp for finishing)
  • 2 medium (100 g) Shallots, finely diced
  • 4 cloves (20 g) Garlic, minced
  • ½ cup (120 ml) Dry White Wine (e.g., Sauvignon Blanc)
  • ¼ cup (60 ml) Fresh Lemon Juice
  • ¼ cup (60 ml) Heavy Cream (Optional)
  • ¼ cup (15 g) Fresh Parsley, chopped
  • ½ tsp Red Pepper Flakes (Optional)

Instructions:

  1. Prep Scallops: Pat the scallops bone-dry using paper towels. Season generously with salt and pepper immediately before cooking.
  2. Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve about 1 cup (240ml) of the starchy pasta cooking water. Drain the pasta and set aside.
  3. Sear Scallops: Place a large skillet over high heat. Add 1 Tbsp oil and 2 Tbsp butter. The fat should shimmer and just begin to smoke slightly. Place the scallops in the hot pan, ensuring they have plenty of space (sear in batches if necessary). Cook undisturbed for 90 seconds to 2 minutes until a deep golden-brown crust forms.
  4. Flip and Finish: Using tongs, flip the scallops. Cook the second side for 1 to 1.5 minutes more, basting gently with the melted butter. They should be opaque on the sides. Immediately remove the scallops to a clean plate and set aside, reserving the pan drippings.
  5. Sauté Aromatics: Reduce the heat to medium. Add the remaining 2 Tbsp of butter to the scallop pan drippings. Add the diced shallots (and red pepper flakes, if using) and sauté for 2 minutes until soft. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Deglaze and Reduce: Pour in the white wine. Bring to a rapid simmer, scraping up all the delicious brown bits (fond) from the bottom of the pan. Reduce the wine volume by about half (roughly 3 minutes).
  7. Finish Sauce: Stir in the lemon juice and the heavy cream (if using). Whisk in a splash of the reserved pasta water until the sauce lightly coats the back of a spoon. Taste and adjust seasoning with salt and pepper.
  8. Combine Pasta: Add the drained linguine directly to the sauce pan. Toss well to coat thoroughly, allowing the pasta to absorb the flavour for 1 minute.
  9. Incorporate Scallops: Gently fold the seared scallops back into the pasta mixture, along with any accumulated juices. Cook only for 30 seconds to warm them through.
  10. Garnish and Serve: Stir in half of the fresh parsley. Serve immediately, garnished with the remaining parsley and a shaving of lemon zest.