Linguine with Seared Scallops

Linguine with Seared Scallops

A simple yet elegant pasta dish where sweet seared scallops meet warm cherry tomatoes, fresh parsley and a light white-wine butter sauce. It feels suitably special for Christmas entertaining, yet comes together in minutes.

Ingredients

Serves 2

  • 180g linguine

  • 200–250g scallops, cleaned

  • 2 tbsp olive oil

  • 1 small shallot, finely chopped

  • 2 cloves garlic, finely sliced

  • 150g cherry tomatoes (mixed red and yellow), halved

  • 75ml dry white wine

  • 40g unsalted butter

  • Zest of half a lemon

  • Small handful flat-leaf parsley, chopped

  • Sea salt and freshly ground black pepper

Optional: a pinch of chilli flakes for gentle heat

Method

  1. Cook the pasta
    Bring a large pan of salted water to the boil and cook the linguine according to pack instructions until al dente. Reserve a small cup of the cooking water before draining.

  2. Prepare the scallops
    Pat the scallops dry and season lightly. Heat 1 tbsp olive oil in a wide frying pan over a medium-high heat. Add the scallops and sear for 1–2 minutes on each side until golden and just cooked through. Transfer to a warm plate and set aside.

  3. Make the sauce
    Reduce the heat to medium. Add the remaining olive oil, shallot and garlic to the pan and cook for 2–3 minutes until softened. Tip in the cherry tomatoes and cook until they begin to collapse slightly.

  4. Deglaze and enrich
    Pour in the white wine, stirring to lift any caramelised cooking juices from the pan. Simmer for 1–2 minutes until reduced by half. Add the butter and swirl until melted, forming a glossy sauce. Season to taste.

  5. Bring everything together
    Return the scallops to the pan along with any resting juices. Add the drained linguine and a splash of pasta water. Toss gently until the pasta is coated and the scallops are warmed through. Stir in the lemon zest and most of the parsley.

  6. Serve
    Divide between two warm plates and finish with the remaining parsley and a twist of black pepper. Serve immediately.

Cook’s tip

For Christmas entertaining, this dish works beautifully as either a main course or a generous starter. Prepare the sauce base in advance up to Step 4, then sear the scallops and finish the pasta just before serving to keep everything fresh, fragrant and perfectly cooked.