Lemony Brown Butter Linguine with Scallops
25 Minutes
Servings : 2
Rich Source of Protein & Vitamins
This recipe serves them on a bed of nutty, brown butter and lemon-spiked linguine. It’s begging to be served with a glass of wine  
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  • 1 lemon
  • 100 g Unsalted Butter
  • 6 Scallops
  • 250 g Linguine
  • 2 Cloves Garlic
  • 15 g Parsley
  • Unsalted Butter
  • Olive Oil
  • Salt
  • Pepper


  • Peel and thinly slice garlic. Mince parsley. Zest and juice lemon. Season scallops with salt on both sides.

  • 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.

  • In another large frying pan set over low heat, melt butter. Add garlic and let cook until butter starts to brown, approx. 10 min.

  • 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.

  • Add scallops to the pan and let warm through. Serve immediately with a sprinkle of lemon zest and parsley. Enjoy!