Linguine with Scallops

Tender scallops over linguine in a bright, brothy sauce built on white wine, lemon juice, and capers. Light, elegant, and surprisingly quick.

The scallops cook first, just two minutes until opaque, then get pulled out immediately. Overcooking scallops is the fastest way to ruin them. They go from silky to rubbery in seconds, so use a slotted spoon, set them aside, and don’t touch them again until the very end.

The sauce happens in the same skillet. Chicken broth, white wine (or vermouth), and lemon juice reduce by about half over 10 to 12 minutes, concentrating into a flavorful, glossy liquid. Sliced scallions, fresh parsley, capers, and dill go in at the end for a burst of herbs and brine. The scallops return just long enough to warm through before everything gets tossed over the linguine.

Kitchen Tips

• Pat scallops dry before searing. Wet scallops steam instead of browning, and you want a light golden sear for flavor.
• Reduce the sauce until it coats the back of a spoon. If it’s still thin and watery, it won’t cling to the pasta.
• Don’t boil the scallops in the sauce. Just stir them in gently at the end to reheat.

Variations

• Add a pinch of red pepper flakes to the sauce for gentle heat.
• Use shrimp in place of scallops, or a mix of both.
• Finish with a drizzle of good olive oil and a squeeze of fresh lemon at the table.