Butter Sage Scallop Linguine: A Flavorful Sea Harvest

Experience the Elegance of Buttery Sage Scallops

If you are looking to elevate your seafood repertoire with a dish that combines the delicate flavors of scallops with the aromatic essence of sage, then this Butter Sage Scallop Linguine is just for you. The lush butter sauce infused with fresh sage leaves perfectly complements the textural contrast of al dente linguine and tender, seared scallops. Enjoy a gourmet meal that’s both visually stunning and irresistibly delicious.

Why You’ll Love This Recipe

• Complex Flavor Profile: The richness of butter, the earthiness of sage, and the subtle sweetness of scallops create a harmonious balance.
• Quick to Prepare: Perfect for both weeknight dinners and special occasions, this dish requires minimal effort yet yields restaurant-quality results.
• Impressive Presentation: The golden-brown seared scallops atop a bed of gleaming linguine make for a stunning plate that’s sure to impress your guests.
• Versatile Pairing: This dish pairs wonderfully with a crisp white wine or a light, citrus-infused cocktail.

Pro Tip:

For an added touch of luxury, sprinkle some toasted pine nuts and freshly grated Parmesan over the finished dish before serving.

Мethod of preparation

1. Cook the linguine according to package instructions until al dente. Drain and set aside. 2. Pat the scallops dry with a paper towel and season them lightly with salt and black pepper. 3. In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the scallops and cook for 2-3 minutes on one side until a golden crust forms. Flip and cook for another 1-2 minutes. Remove the scallops from the skillet and set aside. 4. In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sage leaves. Sauté for about 1 minute until the garlic is fragrant and the sage leaves are crispy. 5. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 2 minutes. 6. Stir in the heavy cream and bring the sauce to a gentle simmer. Season with additional salt and pepper to taste. 7. Add the cooked linguine to the skillet, tossing it in the buttery sage sauce until well coated. 8. Return the seared scallops to the skillet, nestling them into the linguine. Cook for an additional 1-2 minutes to warm the scallops through. 9. Serve the Butter Sage Scallop Linguine hot, garnished with freshly chopped parsley and lemon wedges on the side. Optionally, sprinkle toasted pine nuts and freshly grated Parmesan for an extra touch of gourmet flair.