If you’re not eating as MUCH seafood as POSSIBLE during summer on the Outer Banks, you’re doing summer wrong! Try this quick, easy, and decadently delicious dish, perfect for your next date night or dinner party.

PRO TIP: The secret to getting a good, crispy sear on your scallops is to pat them dry just before seasoning and putting them in the hot pan.

INGREDIENTS

  • 12 oz. linguini
  • 2 Tbsp. olive oil
  • 1 lb. sea scallops, muscle discarded and patted dry
  • 2 cloves garlic, sliced
  • 1 shallot, chopped
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 2 Tbsp. unsalted butter, cut into pieces
  • 1/2 cup chopped fresh basil, fresh tarragon, and fresh chives
DIRECTIONS:

STEP 1: Bring large pot of salted water to boil. Cook pasta 3 minutes less than the al dente time listed on its packaging. Drain.

STEP 2: Meanwhile, heat oil in large cast-iron or nonstick skillet over medium-high heat. Prepare scallops for seasoning by dabbing them dry with a paper towel to remove any excess moisture. Once dry, season scallops with salt and pepper.

STEP 3: One at a time, gently place your scallops in the heated skillet, flat side down, and sear until golden brown on both sides (about 2 to 4 minutes per side). Transfer to a plate.

STEP 4: Reduce heat to medium, then add garlic and shallot to skillet (if your skillet seems dry/smokey, add 1 tbs of butter to pan with the garlic and shallots. Season with salt and pepper and cook 2-3 minutes, while stirring occasionally.

STEP 5: Return heat to medium-high, then add wine and cook until thickened (1 to 2 minutes). Scrape off any burnt bits from the bottom or sides of the pan to integrate their flavor into your mixture.

STEP 6: Add stock, butter, and cooked pasta. Cook 2-3 minutes until sauce is thickened, while tossing pasta to coat. Stir in herbs and scallions. Season with salt and pepper. Serve immediately!

ENJOY!

Need other seafood recipe ideas?

Try our Seafood Boil, Shrimp Salad Sliders, Seared Salmon with Cherry Almond Sauce, or Refreshing Shrimp Ceviche Recipe!