Lobster Scallop Garlic Butter Linguine (Printable)
Tender lobster and golden seared scallops tossed with al dente linguine in a rich garlic butter sauce with lemon and fresh herbs.
# What You'll Need:
→ Seafood
01 - 2 lobster tails (approximately 8 oz each), meat removed and cut into bite-sized pieces
02 - 12 large sea scallops, patted completely dry
→ Pasta
03 - 12 oz linguine
→ Garlic Butter Sauce
04 - 5 tbsp unsalted butter
05 - 2 tbsp extra virgin olive oil
06 - 5 cloves garlic, finely minced
07 - 1 small shallot, finely chopped
08 - 1/4 tsp red pepper flakes
09 - Zest and juice of 1 lemon
10 - 1/4 cup dry white wine
11 - 1/4 cup chopped fresh parsley
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Lemon wedges
14 - Additional chopped fresh parsley
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Cook the linguine according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining. Set the cooked pasta aside.
02 - While pasta cooks, heat 2 tbsp butter and the olive oil in a large skillet over medium-high heat until shimmering. Lightly season scallops with salt and pepper. Sear for 1–2 minutes per side until golden brown and just cooked through. Transfer to a plate and reserve.
03 - Add the lobster pieces to the same skillet. Cook for 2–3 minutes, turning once, until meat becomes opaque and just cooked through. Remove from skillet and set aside with the scallops.
04 - Reduce heat to medium. Add remaining 3 tbsp butter, garlic, shallot, and red pepper flakes. Sauté for 1–2 minutes until fragrant and softened, taking care not to brown the garlic.
05 - Pour in the white wine and simmer for 2–3 minutes until reduced by half, scraping up any browned bits from the bottom of the skillet.
06 - Add lemon juice and zest to the skillet. Return the scallops and lobster to the pan, tossing gently to coat. Add the drained linguine, incorporating reserved pasta water as needed to achieve a glossy, emulsified sauce. Fold in chopped parsley and adjust seasoning with salt and pepper.
07 - Plate immediately, garnished with additional fresh parsley and lemon wedges on the side.
# Expert Advice:
01 -
- The sauce clings to every strand of linguine like it was meant to be there
- Restaurant quality results without leaving your house or spending a fortune
- That moment when you sear scallops just right and they form a perfect golden crust
02 -
- Overcooked scallops turn rubbery and sad, so pull them from heat as soon as they are opaque
- The pasta water is magic liquid that transforms melted butter into a glossy emulsified sauce
03 -
- Room temperature seafood sears more evenly than cold from the fridge
- A microplane makes the most delicate lemon zest without hitting the bitter pith