Lemon-Garlic Scallops with Linguine
If you’re looking for a pasta dish that impresses, look no further than this Lemon-Garlic Scallops with Linguine recipe! It’s easy, delicious, and made with better-for-you Mazola® Corn Oil!
Servings 2
Ingredients
- 1/4 box whole wheat linguine or 2 portions
- 1/2 pound large sea scallops rinsed and patted dry
- 1 tbsp. + 2 tbsp. Mazola Corn Oil
- Juice of 1 large lemon
- 2 garlic cloves chopped
- Small handful fresh parsley chopped
- Salt and pepper to taste
- Optional: Shredded fresh Parmesan cheese red pepper flakes, chopped fresh parsley
Instructions
- Bring a pot of salted water to a boil. Cook whole wheat linguine until al dente, about 12-14 minutes.
- Drain and set aside.
- In a large skillet, heat 1 tbsp. Mazola Corn Oil over medium heat.
- Add the scallops to the pan and cook for about 2 minutes on each side. Remove from skillet and set aside.
- In the same skillet, add 2 tbsp. of Mazola Corn Oil and the chopped garlic.
- Cook, about 1 minute, or until the garlic becomes fragrant.
- Stir in the lemon juice and parsley. Season with salt and pepper.
- Add the scallops back into the skillet, just to warm them up.
- Spoon the scallops and sauce from the skillet over the linguine.
- Serve immediately with Parmesan cheese, red pepper flakes, and fresh parsley, if desired.