Garlic Butter Scallop Linguine with Spinach

Ingredients:

8 oz linguine

1/2 lb sea scallops

3 cloves garlic, sliced

1 cup baby spinach

Juice of 1 lemon

2 tbsp butter

Salt & pepper

Instructions:
1⃣ Cook linguine until al dente, drain
2⃣ Sear scallops in butter until golden
3⃣ Add garlic, cook until aromatic
4⃣ Toss in spinach until wilted
5⃣ Squeeze lemon, mix in linguine, and serve bright & buttery

Grilled Scallops

Looking for a gourmet dish that'll impress?

Seared Scallops with Herb Butter

Ingredients:
- 1 lb scallops
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp lemon juice

Preparation Steps:
1. Pat the scallops dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat.
3. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown.
4. Remove the scallops from the skillet and set aside.
5. In the same skillet, lower the heat and add butter and garlic, stirring until fragrant.
6. Stir in the chopped parsley, chives, and lemon juice.
7. Return the scallops to the skillet and coat them with the herb butter mixture.
8. Serve immediately, drizzled with any remaining herb butter.

Prep Time: 10 mins | Cooking Time: 10 mins | Total Time: 20 mins
Calories: 250 kcal per serving | Servings: 2 servings

Suggested Pairings: Serve with a light salad or garlic bread for a complete meal.

#searedscallops #herbbutter #gourmetdinner

GOLIATH SEAFOOD MEDLEY DEEP DISH

Ingredients:
1 lb mixed seafood (shrimp, scallops, crab)
1 cup marinara sauce
1 ½ cups shredded mozzarella
1 lb pizza dough

Instructions:
1⃣ Press dough into pan.
2⃣ Spread marinara, layer seafood and cheese.
3⃣ Bake at 425°F for 20–25 mins till bubbly and golden.

Prep: 10 min | Cook: 25 min | Total: 35 min | Serves: 4

Pan-Seared Scallops with Lemon Butter Sauce and Pasta
Ingredients:

12 large sea scallops, cleaned and patted dry

Salt and freshly ground black pepper

2 tbsp olive oil or vegetable oil

3 tbsp unsalted butter, divided

2 cloves garlic, minced

1/2 cup dry white wine (optional)

Juice of 1 lemon (about 3 tbsp)

Zest of 1 lemon

2 tbsp fresh parsley, chopped

200g (7 oz) cooked pasta (linguine, spaghetti, or fettuccine works well)

Lemon wedges for garnish

Instructions:

Prepare scallops: Pat scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.

Cook pasta: Prepare pasta according to package instructions. Drain and set aside.

Sear scallops: Heat olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer without overcrowding. Sear for about 2-3 minutes on each side until golden brown and slightly crusty. Remove scallops from skillet and set aside.

Make lemon butter sauce: In the same skillet, reduce heat to medium. Add 2 tablespoons butter and minced garlic, sautéing for about 1 minute until fragrant. Pour in white wine (if using) and lemon juice, scraping up any browned bits from the bottom. Let simmer for 2-3 minutes to reduce slightly.

Finish sauce: Stir in remaining tablespoon of butter and lemon zest. Add chopped parsley and season with salt and pepper to taste.

Combine: Toss cooked pasta in the lemon butter sauce until coated. Plate pasta, then top with seared scallops.

Garnish: Add lemon wedges and a sprinkle of fresh parsley on top.