Mediterranean Garlic Butter Scallop Linguine with Spinach

Mediterranean Garlic Butter Scallop Linguine with Spinach

Table of Contents

This dish is a Mediterranean twist on classic seafood pasta — featuring succulent seared scallops, garlic-infused butter, fresh baby spinach, and linguine tossed in a lemony white wine sauce. It’s packed with flavor and healthy fats from olive oil and butter, while still feeling light and bright thanks to lemon and fresh herbs.

The combination of rich scallops and delicate linguine creates a perfect balance of indulgence and nutrition, making this dish ideal for both romantic dinners and refreshing coastal-inspired meals.

Time Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

For the Pasta & Scallops:

12 oz linguine (or fettuccine)

1 lb sea scallops (dry-packed preferred)

Salt and pepper, to taste

1 tbsp olive oil

2 tbsp unsalted butter (for searing)

Garlic Butter Sauce:

3 tbsp unsalted butter

4 cloves garlic, finely minced

1/4 tsp red pepper flakes (optional)

1/3 cup dry white wine (like Sauvignon Blanc) or seafood stock

Juice and zest of 1 lemon

4 cups baby spinach

Salt & freshly cracked pepper, to taste

1/4 cup chopped parsley or basil

Optional Garnishes:

Freshly grated parmesan (for a non-traditional twist)

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Lemon wedges

Extra herbs or chili oil drizzle

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.

Cook linguine until al dente (about 9–11 minutes).

Reserve 1/2 cup of pasta water. Drain and set aside.

2. Prepare the Scallops

Pat scallops dry with paper towels. Season lightly with salt and pepper.

In a large skillet, heat 1 tbsp olive oil and 2 tbsp butter over medium-high heat.

Sear scallops (don’t overcrowd the pan) for 1.5–2 minutes per side, until golden and opaque.

Remove scallops and set aside on a plate.

3. Make the Garlic Butter Sauce

In the same pan, reduce heat to medium.

Add 3 tbsp butter, minced garlic, and red pepper flakes. Sauté for 30 seconds to 1 minute, until fragrant (don’t brown the garlic).

Pour in white wine, deglazing the pan. Simmer 2–3 minutes to reduce slightly.

Stir in lemon juice and zest, salt, pepper, and reserved pasta water as needed.

4. Wilt the Spinach

Add baby spinach to the sauce. Cook until wilted, about 1–2 minutes.

Toss in cooked linguine, gently mixing to coat.

5. Finish & Serve

Return scallops to the pan, nestling them into the pasta.

Garnish with parsley or basil and serve with lemon wedges.

Tips for Perfect Scallop Linguine

Use dry scallops: These sear better than wet-packed ones, which release too much liquid.

Pat scallops dry to ensure a golden crust.

Don’t overcook scallops: They cook quickly — remove them once opaque.

Use a large pan so you don’t crowd the scallops or pasta.

Add a splash of reserved pasta water to adjust sauce consistency.

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Variations

Protein Swaps:

Use shrimp, lobster, or seared salmon in place of scallops.

For a vegetarian version, sub mushrooms and artichoke hearts.

Flavor Enhancers:

Add sun-dried tomatoes or olives for briny depth.

Toss in capers or anchovy paste for extra umami.

Cheese Options:

Although cheese is not traditional with seafood, a light sprinkle of parmesan or pecorino can work well.

Sauce Variations:

Add cream for a richer version.

Skip wine and use seafood stock + extra lemon juice.

Q&A

Q: Can I use frozen scallops?
A: Yes, but thaw them fully and dry them well before searing.

Q: What’s a good non-alcoholic substitute for wine?
A: Use seafood or vegetable broth with an extra splash of lemon juice.

Q: Can I make this ahead?
A: You can prep the scallops and cook pasta in advance, but it’s best served fresh for texture.

Q: Can I add veggies?
A: Absolutely — cherry tomatoes, zucchini, or peas make great additions.

Nutrition Estimate (Per Serving)

Calories: ~480

Protein: 30g

Fat: 22g

Carbohydrates: 40g

Fiber: 3g

Sugars: 2g

Sodium: ~450mg

A heart-healthy seafood dish high in lean protein, omega-3s, and Mediterranean herbs.

Conclusion

Mediterranean Garlic Butter Scallop Linguine with Spinach is a restaurant-quality meal you can easily make at home. It’s loaded with bright citrus, briny sweetness from scallops, and the creamy richness of butter without being heavy. The addition of spinach keeps it fresh and nutritious.

Whether you’re looking to impress dinner guests or simply treat yourself to something special, this scallop pasta brings the taste of the Mediterranean straight to your table in under 30 minutes.

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