5-ingredient lemony brown butter linguine with scallops
Ingredients
Utensils
cutting board, knife, fine grater, citrus press, 2 frying pans, spatula, rubber spatula, large pot, spaghetti spoon
Nutrition per serving
Step 1/5
- 2 cloves garlic
- 15 g parsley
- 1 lemon
- 6 scallops
- salt
- cutting board
- knife
- fine grater
- citrus press
Peel and thinly slice garlic. Mince parsley. Zest and juice lemon. Season scallops with salt on both sides.
Step 2/5
- olive oil
- unsalted butter
- frying pan
- spatula
Add some oil to a frying pan over medium-high heat. Pat scallops dry and add to the pan. Fry until golden brown, approx. 4 min. Flip and add some butter. Once scallops are cooked through, remove from the pan.
Step 3/5
- 100 g unsalted butter
- frying pan
- rubber spatula
In another large frying pan set over low heat, melt butter. Add garlic and let cook until butter starts to brown, approx. 10 min.
Step 4/5
- 250 g linguine
- salt
- pepper
- large pot
- spaghetti spoon
In a large pot of salted, boiling water, cook linguine just shy of package instructions. Transfer directly to brown butter and toss to combine. Add lemon juice, a splash of pasta water, and season with salt and pepper.
Step 5/5
Add scallops to the pan and let warm through. Serve immediately with a sprinkle of lemon zest and parsley. Enjoy!
Enjoy your meal!