Ingredients:

  • 12 oz (340 g) dried linguine
  • Salt for the pasta water (about 1–1.5 tbsp / 15–22 g kosher salt per 4–5 L water)
  • 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 finishing scallops)
  • 2 tbsp (30 ml) extra-virgin olive oil
  • 1 small shallot, minced (about 2 tbsp / 20 g)
  • 2 garlic cloves, minced (about 2 tsp / 6 g)
  • 1/3 cup (80 ml) dry white wine (Pinot Grigio or Sauvignon Blanc)
  • Zest and juice of 1 lemon (zest ~1 tsp / 2–3 g; juice ~2 tbsp / 30 ml)
  • 1 cup (150 g) frozen peas (or 1¼ cups / 160 g fresh peas)
  • 3 tbsp (45 g) unsalted butter, cold, cubed (for emulsifying the sauce)
  • 1/3 cup (30–50 g) grated Parmigiano-Reggiano or Pecorino Romano (optional)
  • 2 tbsp (8 g) fresh flat-leaf parsley, chopped
  • Pinch of red pepper flakes (optional)
  • Freshly ground black pepper, for finishing
  • Extra lemon wedges, for serving

Instructions:

  1. Prep: Bring a large pot of salted water to a rolling boil. Pat scallops dry and season both sides lightly with salt and pepper. Zest and juice the lemon, mince the shallot and garlic, and measure the peas.
  2. Cook pasta: Add linguine to boiling water and cook until 1–2 minutes shy of package al dente. Reserve 1 cup (240 ml) pasta cooking water, then drain the pasta.
  3. Sear scallops (while pasta cooks): Heat a large skillet over medium-high until hot. Add 1 tbsp olive oil and swirl. Place scallops spaced apart and sear undisturbed about 1.5–2 minutes until deeply golden on the bottom. Flip, add 1 tbsp butter if using, and sear 45–90 seconds until edges are opaque and centers are just cooked. Transfer scallops to a plate and tent loosely to keep warm.
  4. Build sauce in the same pan: Reduce heat to medium. Add 2 tbsp extra-virgin olive oil and sauté the minced shallot about 1 minute until softened. Add garlic and red pepper flakes and cook 20–30 seconds until fragrant. Deglaze with 1/3 cup white wine, scraping up brown bits, and simmer 1–2 minutes to reduce slightly. Add peas and lemon zest and stir to warm through.
  5. Finish pasta and emulsify sauce: Add drained linguine to the skillet (or transfer sauce to the pasta pot if the pan is too small). Toss with 1/4–1/2 cup (60–120 ml) reserved pasta water, lemon juice, and the cold cubed butter, stirring or tossing vigorously to create a glossy emulsion that coats the pasta. Add grated cheese if using and toss. Adjust consistency with more reserved pasta water and season to taste.
  6. Reintroduce scallops & serve: Nest scallops gently on top of the pasta to warm 30 seconds, sprinkle chopped parsley, finish with extra cracked black pepper and lemon wedges, and serve immediately.