Looking for the perfect seared scallop pasta in white wine sauce? Try making this easy, delicious, and authentic Scallop Linguine in under 30 minutes!

Serving:

Serves 2 people.

Ingredients

  • 1 lb of fresh or frozen scallops
  • 3-4 cloves of garlic, chopped
  • 1 lb of cherry tomatoes, cut in halves
  • Tablespoon of butter
  • Olive oil
  • Linguine 100g per person
  • White wine
  • Salt 
  • Pepper
  • Fresh parsley, chopped
  • Chilli flakes (optional)
scallops white wine sauce linguine

Steps

  1. Boil a pot of salted water and add in your linguine (you may want to add the linguine later on so it doesn’t overcook)
  2. Wash and dry the scallops (with paper towel) thoroughly
  3. Once dry, season the scallops with salt and pepper on both sides
  4. In a separate pan, heat a tablespoon of oil and gently place the scallops in
  5. Let the scallops sear for about 1-2 minutes before flipping. Once flipped, add in a tablespoon of butter to the pan (the key is to sear in high heat) and cook for another 2 minutes
  6. After the scallops are seared on both sides, remove from the pan
  7. Throw the cherry tomatoes and garlic in the same pan the scallops were cooking in. Stir and cook for a few minutes
  8. Add a splash of white wine and let simmer on medium heat until the wine has mostly evaporated.
  9. If you notice the tomato sauce getting too dry, add in some of the starchy pasta water.
  10. After about 8 minutes, throw the scallops back into the sauce and toss gently
  11. When the linguine is about a minute away from being fully cooked, use tongs and add the linguine to the tomato sauce. Don’t throw away the pasta water!
  12. Toss the linguine to ensure it gets fully coated with the sauce. You may add more butter or oil at this stage to make the sauce a little creamier
  13. When the sauce is the right consistency, toss in the fresh parsley and serve
  14. Top with chilli flakes and enjoy!
seared scallops pasta in white wine
scallops white wine sauce linguine