Home Recipe Scallops in a Creamy Lemon Linguine

Scallops in a Creamy Lemon Linguine

This is a perfect dish for a date night at home, it's super tasty and easy to make.

Serves – 4

Cooking Time – 30 minutes


  • 12 large Quinlan’s scallops
  • zest of one lemon
  • juice of one lemon
  • 1/4 tsp salt
  • 1/2 tsp cracked black pepper
  • ¾ pound dry linguine
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 2 cloves minced garlic
  • 1½ cups low sodium or salt free seafood stock
  • ¾ cup whipping cream
  • 2 tsp chopped fresh dill for garnish, optional

  1. In a small shallow glass pan, marinate the scallops in the lemon juice, lemon zest, salt and pepper for only 10 minutes. Turn the scallops over in the marinade after 5 minutes. Reserve the marinade to add to the sauce later.
  2. Melt the butter along with the olive oil in a large preheated pan over medium high heat. Sear the scallops for about 2 minutes per side. Remove the scallops from the pan and hold in a warm oven (150 degrees F) while you prepare the sauce for the linguine.
  3. Reduce the heat to medium and add the garlic to the  pan. Sauté for only 30 seconds or so but do not brown the garlic.
  4. Add the seafood stock and simmer until the stock reduces in volume by about 1/3, then add the reserved marinade and whipping cream. Taste for seasoning and add salt if needed and more pepper to taste if you like.
  5. Add the cooked linguine to the  pan and simmer for a couple of minutes to warm the pasta and to thicken the sauce a little, tossing the pasta in the sauce constantly.
  6. Serve with the seared scallops on top of the pasta and a sprinkle of fresh lemon zest and dill for garnish.