Lemon Drop Scallops over Linguine

Quick and yummy dinner for two!
Course Main Dish
Cuisine Seafood
Servings 2 people


  • 1 lb dry fresh scallops
  • 1/4 cup flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic chopped
  • 1/2 cup White Wine
  • 1/2 cup chicken broth
  • 2 tablespoons flour
  • 2 medium lemons 1 for juicing, 1 for wedges
  • 1 tablespoon lemon zest
  • 2 teaspoons butter
  • 1/4 cup fresh parsley chopped
  • 3/4 lb. linguine cooked according to box directions, al dente


  • Combine the 1/4 cup flour, salt, and pepper in a plastic bag. Rinse the scallops and pat dry, place the scallops in the plastic bag, gently shake the bag to coat the scallops.
  • Add olive oil to a non-stick sauté pan. Place over medium heat.
  • Once the oil is hot, add the scallops. Cook 3 to 4 minutes per side (depending on thickness), being careful not to overcook. Remove from pan, and set aside. Do not clean the pan.
  • Combine 2 tbsp flour, wine, and chicken broth in a small bowl. Whisk until smooth.
  • Place the pan over medium heat, add the garlic and cook until soft. Be very careful not to brown the garlic.
  • When the garlic is soft turn the heat up to medium high, and add the wine-broth mixture, bring to a boil and cook until it just starts to thicken, then reduce the heat.
  • Add the juice of 1 lemon, zest, and butter. Cook until butter has melted and stir lightly until everything is well incorporated.
  • Return the scallops to the pan, stirring gently. Add parsley, cook until heated through.
  • Place the cooked pasta in a separate platter or serving bowl, and gently pour the scallops and juices over the top. Garnish with a dusting of fresh parsley and lemon wedges.
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