Description
A gourmet pasta dish featuring scallops in a flavorful caper butter sauce, perfect for a special dinner.
Ingredients
Scale
- 8 ounces linguine pasta
- 1 pound fresh sea scallops
- 2 tablespoons capers, drained
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente; drain and set aside.
- Pat the scallops dry with paper towels and season with salt and pepper.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Add the scallops to the skillet and sear for 2-3 minutes per side until golden brown; remove from skillet and set aside.
- In the same skillet, add the remaining butter and garlic; cook for 1 minute until fragrant.
- Stir in the capers, white wine, and lemon juice; simmer for 2-3 minutes to reduce slightly.
- Return the scallops to the skillet and toss to coat in the sauce.
- Add the cooked pasta to the skillet and toss everything together until well combined.
- Garnish with fresh parsley and serve immediately.
Notes
For the best results, use fresh scallops and don’t overcook them to keep them tender. Pair with a crisp white wine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-inspired
Nutrition
- Calories: 450
- Sugar: 2g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 28g