Linguine Al Limone with Sautéed Scallops Sweet Peas

Quick Hook

Linguini with Sauted Scallops and lemon zest hooked me instantly. It smells bright, buttery, and a little briny.
Honestly, that first bite felt like a restaurant win at home.

Brief Overview

This plate nods to Italian coastal kitchens. Think Linguine al Limone with scallops energy.
Difficulty sits at medium, not terrifying.

Prep is 15 minutes , cook 12 15 minutes , total 27 30 minutes .
Yields 4 servings , perfect for Meals For Four.

Main Benefits

Seafood brings lean protein and omega-3s. Around 17% of animal protein comes from fish worldwide. This recipe fits Healthy Weeknight Dinners nicely.
It’s fast, classy, and forgiving when timed right.

This is classic Scallop Linguine territory. You get Sauteed Scallops with lemon and garlic. The sauce is a butter white wine pasta.
It finishes glossy and clings to each strand.

Why I Love It

I adore the balance of citrus and sea. Linguine with peas and scallops adds a sweet pop.
It feels light but still comfortingly rich.

Also, it makes a great Lemon garlic scallop pasta.

Technique Notes

Searing is the make-or-break step. Key: pat scallops very dry before searing.
Use a hot pan and avoid crowding.

Aim for about 125 130° F center for perfect doneness.
Follow a reliable seared sea scallops recipe if unsure.

Occasions & Serving

Serve this for date nights or family dinners. Pairs perfectly with a crisp Pinot Grigio. Try it alongside arugula salad and crusty bread.
It also adapts to a shellfish mix easily.

Little Confessions

Once I overcooked scallops and learned the hard way. Now I time sears like clockwork.
My gran used to say, Bright is always right.

I swear that lemon zest still wins every time.

Ready to gather ingredients?
Next up: the full ingredient list and steps.

Ingredients & Equipment

I call this Linguini with Sauted Scallops and lemon magic. Oh my gosh, the first time I nailed the sear, I cried.
Fact: scallops cook fast about two minutes per side.

Main Ingredients

For the pasta

• 12 oz (340 g) dried linguine.
• Salt for water, about 1 1.5 tbsp (15 22 g) .

For the scallops

• 1 lb (450 g) dry-packed sea scallops, patted very dry.
• Kosher salt and freshly ground black pepper to taste.
• 1 tbsp (15 ml) olive oil for searing.
• 1 tbsp (14 g) unsalted butter, optional.

For the sauce & veg

• 2 tbsp (30 ml) extra virgin olive oil.
• 1 small shallot, minced (~ 20 g ).
• 2 cloves garlic, minced (~ 6 g ).
• 1/3 cup (80 ml) dry white wine.
• Zest and juice of 1 lemon (zest ~ 1 tsp , juice ~ 2 tbsp / 30 ml ).
• 1 cup (150 g) frozen peas.
• 3 tbsp (45 g) cold unsalted butter, cubed.
• 1/3 cup (30 50 g) grated Parmigiano Reggiano, optional.
• 2 tbsp (8 g) chopped flat leaf parsley.

Quality notes (key)

• Choose dry-packed scallops only. They sear better.
• Look for plump, creamy scallops, no fishy smell.
• Use good olive oil for flavor. Cheap oil smells flat.

Seasoning Notes

Essential combo: salt, pepper, garlic, lemon zest. Add a pinch of red pepper flakes. It lifts the dish.
Finish with grated Parmigiano or Pecorino if desired.

Flavor enhancers

• Cold butter helps emulsify the sauce.
• A splash of reserved pasta water binds sauce.
• Fresh parsley brightens the plate.

Quick swaps

• No wine? Use low-sodium chicken stock.
• Bay scallops work, but cut sear time.
• dairy-free: use extra olive oil and skip cheese.

Equipment Needed

Essential tools only

• Large pot for pasta.
• 10 12 inch (25 30 cm) heavy skillet.
• Colander and tongs.
• Microplane for zest.
• Small bowl for pasta water.

Household alternatives

• Skip microplane; use fine grater.
• Use a nonstick skillet if necessary.
• A ladle doubles as a pasta server.

Tip: aim for a hot pan when searing.
If using a thermometer, target 125– 130° F (52– 54° C) .

Cooking Method

Prep Steps
Get your mise en place first. Pat 1 lb scallops very dry. Zest and juice one lemon. Mince shallot and garlic.

Measure 12 oz linguine and 1 cup peas. Prep time: 15 minutes.

Time saving tips: salt pasta water early. Use one pot, one pan. Reserve 1 cup (240 ml) pasta water. Safety first: hot oil splatters.

Keep a lid and oven mitts nearby. Avoid cross contamination. Don’t stack raw scallops.

I used to search Linguini with Sauted Scallops and endless recipes. Oh my gosh, I once ruined scallops by crowding the pan. Never again.

step-by-step Process

1. Bring salted water to a boil. Add linguine. Cook 1– 2 minutes shy of al dente.
2. Heat skillet until very hot. Add 1 tbsp olive oil. Sear scallops 1.5– 2 minutes undisturbed.
3. Flip scallops. Add 1 tbsp butter. Sear 45 90 seconds more. Transfer and tent.
4. Lower heat. Sauté shallot 1 minute , garlic 20 30 seconds . Deglaze with 1/3 cup white wine.
5. Add peas and lemon zest. Toss in drained linguine. Add ¼ ½ cup (60 120 ml) reserved water. Add cold cubed butter. Emulsify.
6. Nest scallops on pasta. Warm 30 seconds . Serve immediately.

Visual cues: scallops must show a deep golden crust. Centers should be opaque. Avoid translucent or chalky textures. Aim for an internal temp near 125 130° F (52 54° C) for medium doneness.

Pro Tips

Use dry-packed scallops for a better sear. Add cold butter last. It creates a glossy emulsion for your butter white wine sauce pasta. Don’t crowd the pan. Sear in batches if needed.

Common mistakes: overcooking scallops and burning garlic. make-ahead option: cook sauce and pasta slightly early. Reheat gently and sear scallops fresh.

This serves as Meals For Four. It’s perfect for Healthy Weeknight Dinners.

I love this Scallop Linguine. It sits between Lemon garlic scallop pasta and Linguine al Limone with scallops. Honestly, this Seared sea scallops recipe with peas tastes restaurant level.

Try it. You’ll swear it’s a Scallops And Linguine miracle.

Recipe Notes

I love how this dish comes together. When you plate Linguini with Sauted Scallops and a scatter of bright peas, guests think you worked all afternoon.

Funny stat: sea scallops offer about 20 g protein per 100 g. That’s dinner that actually fuels you.

Serving Suggestions

Keep plates clean and simple. Twirl portions of Scallop Linguine into nests. Lay a few Sauteed Scallops on top. Finish with parsley and extra lemon.

For sides try a peppery arugula salad or shaved fennel. Oven warmed ciabatta soaks up the sauce perfectly. Serve with a crisp Pinot Grigio.

This recipe makes Meals For Four, so pour four glasses and relax.

Storage Tips

Cool leftovers quickly. Store in an airtight container in the fridge for 3 4 days .
Freezing isn’t great. Scallops get tough and sauce can separate.

If you must freeze, store only the pasta (no scallops) for up to 1 month .
Reheat gently on the stove.

Use low heat and a splash of water or white wine. Toss until warm. Microwave? Don’t. It ruins texture.

Variations

Want dietary swaps? For gluten-free, use gluten-free linguine. For dairy-free, skip butter and stir in extra virgin olive oil.
Seasonal swaps are fun.

In spring use fresh asparagus. In summer toss in halved cherry tomatoes. Try a twist and call it Linguine al Limone with scallops or lean into garlic with a lemon garlic scallop pasta angle.

Nutrition Basics

Per serving this dish runs about 600 700 kcal . It packs roughly 35 40 g protein . That’s solid for Healthy Weeknight Dinners.

Scallops provide lean protein and B12. The peas add fiber and color. The butter white wine sauce pasta gives pleasure, not guilt, when portions are sensible.

I’ll be honest getting the sear right made me nervous the first time. But once you nail the pan heat and timing, it’s a breeze.

Try it. You’ll pull off a restaurant quality plate in under 30 minutes. Go on impress someone tonight.