Creamy Lemon Pepper Scallops Linguine

Creamy Lemon Pepper Scallops Linguine. So simple, quick, easy and delicious but elegant enough to serve at a dinner party or a romantic Valentine’s dinner for two.

Creamy Lemon Pepper Scallops Linguine

Originally published October 2021.

Today I’m featuring a recipe from back in 2015, but it has never appeared here online at Rock Recipes. It was actually one of the original recipes included in my second cookbook Rock Recipes 2, which just had a new reprint.

The book features a selection of more favourite recipes from this blog, plus some original recipes developed just for Rock Recipes 2. From time to time I share one of my favourites from those new recipes, and this is definitely one of them.

Always use the freshest scallops when you can but thawed frozen scallops are often uses around here as well.

Scallops are my absolute favourite seafood. Particularly when they are fresh from the sea, they are just incredibly delicious.

I’ve even eaten them raw, out of the shell, when they are extremely fresh. They are far superior to oysters in my opinion. But then again, they are very different and I do enjoy oysters as well.

For me, pasta and seafood is a great combination. There are quite a few scallop and pasta dishes on Rock Recipes, from Cajun Scallops Puttanesca

Cajun Scallops Puttanesca

… to Creamy Garlic Scallop Spaghetti with Bacon.

I’m sure this recipe with its great, combination of scallops in a super simple lemon pepper bream sauce will also be just as popular! It’s another of the many recipes on this site that can go from weekday dinners to elegant dinner parties with ease.

At a dinner party, you could even serve a small portion of this recipe as an appetizer course. This is an especially good idea when you are serving a lighter style main.

Creamy Lemon Pepper Scallops Linguine

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Creamy Lemon Pepper Scallops Linguine

Yield: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Creamy Lemon Pepper Scallops Linguine. So simple, quick, easy and delicious but elegant enough to serve at a dinner party.

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Ingredients

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• 1 dozen large 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

Instructions

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 saute 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 saute pan. Saute 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 saute 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.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  Zwilling J.A Henckels TWIN Gourmet 10 Pc Knife Block Se
• 
  Lodge L8SK3 10-1/4-Inch Logic Pre-Seasoned Skillet
• 
  Rock Recipes 2: More Great Food From My Newfoundland Kitchen

Nutrition Information

Yield

4

Serving Size

4 Servings
Amount Per Serving Calories 522Total Fat 34gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 15gCholesterol 111mgSodium 711mgCarbohydrates 33gFiber 2gSugar 1gProtein 22g

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