If you’re searching for a dish that feels restaurant-worthy but takes less than 30 minutes to make at home, this Garlic Butter Scallop Linguine with Spinach is the one. It’s light yet luxurious, quick yet elegant, and incredibly satisfying for any seafood lover. Bursting with the briny sweetness of scallops, the richness of garlic butter, and the freshness of lemon and spinach, this pasta is a weeknight dinner hero and a date-night favorite all in one.

This recipe is perfect for busy home cooks who want to elevate their meals without the stress of complicated techniques or hard-to-find ingredients. Whether you’re impressing guests or treating yourself, this dish will make you feel like a five-star chef in your own kitchen.

Why You’ll Love This Garlic Butter Scallop Linguine

• Fast & Flavorful – Ready in under 30 minutes with just a few ingredients.
• Balanced & Bright – The richness of butter meets the freshness of lemon and spinach.
• Seafood Elegance – Perfectly seared scallops add a touch of luxury without the fuss.
• Minimal Cleanup – One pan for the scallops and sauce, one pot for the pasta. Easy!

Ingredients You’ll Need

• 🍝 8 oz linguine
• 🦐 1/2 lb sea scallops
• 🧄 3 cloves garlic, thinly sliced
• 🍃 1 cup baby spinach
• 🍋 Juice of 1 lemon
• 🧈 2 tablespoons butter
• 🧂 Salt and pepper, to taste

That’s it—simple, fresh, and flavorful!

Kitchen Equipment Needed

• Large pot (for boiling pasta)
• Large skillet (preferably stainless steel or cast iron for searing)
• Tongs or spatula
• Strainer or colander
• Knife and cutting board
• Citrus juicer (optional, but handy!)

Step-by-Step Instructions

Step 1: Cook the Linguine
Boil a large pot of salted water and cook the linguine until al dente, about 9–11 minutes. Drain and set aside, reserving a little pasta water in case you want to loosen the sauce later.

Step 2: Sear the Scallops
Pat the scallops dry with paper towels and season with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Sear the scallops for 2–3 minutes per side until golden brown. Remove from the skillet and set aside.

🔥 Pro Tip: Make sure the scallops are very dry before searing to get that golden crust.

Step 3: Make the Garlic Butter Base
In the same skillet, reduce heat to medium. Add the remaining 1 tablespoon of butter and sliced garlic. Cook for about 1 minute until fragrant—don’t let the garlic burn!

Step 4: Add Spinach
Toss in the baby spinach and stir for 1–2 minutes until wilted.

Step 5: Bring It All Together
Return the scallops to the skillet, add the cooked linguine, squeeze in the lemon juice, and toss everything together. Adjust with salt, pepper, and a splash of reserved pasta water if needed.

Recipe Tips and Variations

• Don’t Overcook the Scallops – 2–3 minutes per side is plenty. They should be tender, not rubbery.
• Add Zest – Grate in some lemon zest for an extra citrus punch.
• Garlic Lovers Unite – Add more garlic or a pinch of red pepper flakes for a spicier edge.
• Swap the Protein – Not a fan of scallops? Try shrimp, clams, or even seared tofu for a vegetarian version.
• Go Creamy – Stir in a splash of cream or a spoonful of mascarpone cheese for a richer sauce.

How to Store and Reheat Leftovers

Store:
Refrigerate leftovers in an airtight container for up to 2 days. Scallops are best fresh, but this dish will still taste great the next day.

Reheat:
Warm gently in a skillet over medium heat with a little butter or olive oil. Avoid microwaving scallops directly—they can turn rubbery.

What to Serve With It

This pasta stands beautifully on its own, but if you’re building a full meal, consider:

• Side Salad: A crisp arugula or Caesar salad adds freshness.
• Garlic Bread: Because more garlic is always a good idea.
• White Wine: A crisp Pinot Grigio, Sauvignon Blanc, or Chardonnay pairs perfectly.
• Sparkling Water with Lemon: For a light and refreshing drink option.

Frequently Asked Questions

Can I use frozen scallops?
Yes! Just thaw them completely and pat them dry thoroughly before cooking to ensure a good sear.

What type of butter should I use?
Unsalted is ideal—you can better control the salt level. But if you’re using salted butter, taste before adding extra salt.

Can I use another type of pasta?
Absolutely. Spaghetti, fettuccine, or even angel hair will work. Just adjust cooking times accordingly.

Is this dish good for meal prep?
Not ideal, as scallops are best fresh. But the pasta and sauce can be made in advance and topped with freshly seared scallops when ready to serve.

Final Thoughts and Call to Action

There’s something magical about transforming a few everyday ingredients into something that feels indulgent and restaurant-quality. This Garlic Butter Scallop Linguine with Spinach is one of those recipes. It’s comforting yet fresh, quick yet refined, and always a hit—whether you’re serving it on a quiet weeknight or special occasion.

Did you try this recipe?
Let us know how it turned out in the comments! Be sure to share this recipe with your friends and subscribe to the blog for more delicious, easy-to-follow meals that elevate your home cooking game.

Bon appétit! 💛