Ingredients:

  • 1.5 lbs (680g) large sea scallops, patted dry
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15g) unsalted butter
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 lb (450g) linguine or fettuccine pasta
  • 1/2 cup (120ml) dry white wine (such as Pinot Grigio)
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) freshly squeezed lemon juice (from about 2 lemons)
  • 1/4 cup (15g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons (10g) chopped fresh parsley
  • 2 tablespoons (10g) chopped fresh basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  2. Pat scallops very dry with paper towels. Season generously with salt and pepper.
  3. Heat olive oil and butter in a large skillet over medium-high heat until shimmering.
  4. Add the garlic to the skillet and cook until fragrant, about 30 seconds. Do not burn.
  5. Add scallops to the hot skillet in a single layer, being careful not to overcrowd. Sear for 2-3 minutes per side, until golden brown and cooked through. Remove scallops from the skillet and set aside.
  6. Pour the white wine into the skillet and scrape up any browned bits from the bottom. Bring to a simmer and cook for 1-2 minutes, reducing slightly.
  7. Stir in heavy cream, lemon juice, Parmesan cheese, red pepper flakes (if using), parsley, and basil. Simmer for 2-3 minutes, until the sauce has thickened slightly.
  8. Add the cooked pasta to the sauce and toss to coat. Add reserved pasta water, 1 tablespoon at a time, if needed to loosen the sauce. Gently fold in the seared scallops. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley.