Ingredients:

  • 1 lb Dry-Packed Sea Scallops, large, muscles removed.
  • 3 Tbsp Extra Virgin Olive Oil (divided)
  • 5 Tbsp Unsalted Butter (divided, 1 Tbsp for searing, 4 Tbsp cold for sauce)
  • ½ tsp Flaky Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 12 oz Linguine Pasta
  • 3 large cloves Garlic, finely minced
  • 1 large Shallot, finely minced
  • ½ cup Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • ¼ cup Reserved Pasta Water (crucial for emulsification)
  • 1 large Lemon, zested and juiced (about 2 Tbsp juice)
  • ½ cup Fresh Parsley, finely chopped
  • Pinch of Red Pepper Flakes (optional, for heat)
  • Salt and Pepper to taste

Instructions:

  1. Prep the Scallops: Pat the scallops aggressively dry using paper towels. This step is non-negotiable for a successful sear. Season evenly with salt and pepper.
  2. Boil the Pasta Water: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions, aiming for al dente.
  3. Reserve Water and Drain: About 2 minutes before the pasta is finished, scoop out and reserve ½ cup of the starchy cooking water. Drain the pasta and toss with a drizzle of olive oil to prevent sticking. Set aside.
  4. Heat the Pan: Place a heavy-bottomed skillet over high heat. Add 1 Tbsp olive oil and 1 Tbsp butter. The fat should be shimmering and just beginning to smoke slightly.
  5. Sear Scallops: Carefully place half of the scallops into the hot pan, ensuring they are not touching. Cook undisturbed for 2 minutes until a deep golden-brown crust forms. Flip and cook for another 60 to 90 seconds. Remove immediately and set aside. Repeat with the remaining scallops.
  6. Sauté Aromatics: Reduce the heat to medium. Add the remaining 2 Tbsp of olive oil, the minced garlic, shallot, and red pepper flakes (if using) to the skillet. Cook for 1 minute until fragrant.
  7. Deglaze: Pour in the white wine, scraping up all the browned bits (fond) from the bottom of the pan. Bring to a simmer and reduce by half (about 2 minutes).
  8. Emulsify the Butter: Remove the pan from the heat. Whisk in the 4 Tbsp of cold butter pieces one at a time to create a stable, glossy emulsion. Stir in the lemon juice and the reserved pasta water. Season the sauce with salt and pepper to taste.
  9. Combine and Finish: Add the cooked linguine and chopped parsley (reserving a pinch for garnish) to the sauce. Toss well. Gently fold the seared scallops back into the pasta mixture just long enough to reheat them (about 30 seconds). Do not overmix.
  10. Serve immediately, dividing the pasta and scallops among serving bowls. Finish each dish with a final sprinkle of fresh lemon zest and the reserved parsley.