Easy Linguine and Mushroom Scallops

Why You’ll Love This Recipe

This dish strikes the perfect balance between luxurious and easy. The scallops are buttery and tender with a golden sear, while the mushrooms bring a rich umami depth. Paired with perfectly cooked linguine and a light garlic-wine sauce, the result is a satisfying, restaurant-quality meal you can make in under 30 minutes. It’s great for seafood lovers and mushroom fans alike — and requires minimal prep and cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Linguine
• Sea scallops (patted dry)
• Mushrooms (such as cremini, shiitake, or oyster), sliced
• Garlic
• Shallot
• Olive oil
• Butter
• Dry white wine
• Lemon juice
• Fresh parsley
• Salt
• Black pepper
• Parmesan cheese (optional)

Directions

1. Bring a large pot of salted water to a boil. Cook the linguine until al dente, according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.
2. While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium-high heat. Pat the scallops dry and season with salt and pepper. Sear for 2–3 minutes on each side, or until golden brown and opaque. Remove from pan and set aside.
3. In the same skillet, lower the heat to medium. Add a bit more olive oil and butter, then sauté the shallot for 2 minutes until softened.
4. Add garlic and mushrooms. Cook for 5–7 minutes, until mushrooms are browned and their moisture has evaporated.
5. Deglaze the pan with white wine and simmer for 2–3 minutes. Stir in a splash of lemon juice and a spoonful of pasta water to loosen the sauce.
6. Add the cooked linguine to the skillet, tossing to coat in the sauce. Stir in more pasta water if needed to create a silky texture.
7. Return scallops to the pan and gently toss everything together just to reheat.
8. Serve immediately, garnished with fresh parsley and Parmesan if desired.

Servings and timing

This recipe serves 2–3 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Creamy Version: Stir in a splash of heavy cream or a spoonful of mascarpone for a richer sauce.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of chili oil.
• Vegetarian Option: Omit scallops and use a variety of mushrooms for a satisfying meatless meal.
• Gluten-Free: Use gluten-free linguine or another pasta of choice.
• Add Greens: Toss in a handful of baby spinach or arugula just before serving for color and freshness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a skillet over medium-low heat with a splash of water or broth to prevent drying out.
Avoid microwaving scallops if possible, as it can make them rubbery.

FAQs

How do I get a good sear on scallops?

Make sure scallops are very dry and the pan is hot. Avoid overcrowding the pan to allow for proper browning.

Can I use frozen scallops?

Yes, but they must be completely thawed and well-dried before cooking to ensure they sear properly.

What type of mushrooms work best?

Cremini, shiitake, oyster, or a mix of wild mushrooms work well for their meaty texture and deep flavor.

Do I need wine in the sauce?

Wine adds depth, but you can substitute with low-sodium chicken or vegetable broth and a splash of lemon juice for acidity.

Should I remove the muscle from scallops?

Yes, remove the small side muscle if it’s still attached — it’s tough and chewy when cooked.

Can I use a different pasta?

Absolutely. Spaghetti, fettuccine, or even short pasta like penne can work well in this dish.

How do I know when scallops are done?

Scallops should be opaque in the center and have a nice golden crust. They cook quickly — about 2–3 minutes per side.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the mushrooms and sauce base ahead, then cook the pasta and scallops right before serving.

Is Parmesan traditional with seafood?

Not typically in Italian tradition, but it works here if you like it — especially with mushrooms adding an earthy contrast.

What sides go well with this dish?

Serve with a simple green salad, roasted asparagus, or crusty bread to complete the meal.

Conclusion

Easy Linguine and Mushroom Scallops is a fast, elegant meal that doesn’t sacrifice flavor for convenience. With juicy seared scallops, savory mushrooms, and a light, aromatic sauce, it’s a dish that feels indulgent without being heavy. Whether you’re cooking for a date night or a quick gourmet dinner, this recipe delivers satisfying results every time.

Easy Linguine and Mushroom Scallops

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Easy Linguine and Mushroom Scallops is a quick and elegant pasta dish featuring seared scallops, savory mushrooms, and a light garlic-wine sauce. It’s a restaurant-quality meal that comes together in under 30 minutes, perfect for seafood lovers and busy weeknights alike.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2–3 servings
• Category: Main Dish
• Method: Sautéing
• Cuisine: Italian-Inspired
• Diet: Low Fat

Ingredients

• 8 oz linguine
• 1/2 lb sea scallops, patted dry
• 1 cup mushrooms (cremini, shiitake, or oyster), sliced
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 2 tbsp olive oil, divided
• 1 tbsp butter
• 1/3 cup dry white wine
• 1 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• Salt, to taste
• Black pepper, to taste
• Parmesan cheese, grated (optional)

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Instructions

1. Bring a large pot of salted water to a boil. Cook linguine until al dente, according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Sear 2–3 minutes per side until golden brown and opaque. Remove and set aside.
3. Reduce heat to medium. Add remaining olive oil and butter to the skillet. Sauté shallot for 2 minutes until soft.
4. Add garlic and mushrooms; cook 5–7 minutes until mushrooms are browned and moisture evaporates.
5. Deglaze with white wine and simmer 2–3 minutes. Stir in lemon juice and a splash of reserved pasta water.
6. Add cooked linguine and toss to coat. Add more pasta water as needed to loosen the sauce.
7. Return scallops to the skillet and gently toss everything together to reheat.
8. Serve immediately, garnished with parsley and Parmesan, if desired.

Notes

• For the best sear, make sure scallops are dry and the pan is hot.
• Use a mix of mushrooms for deeper flavor.
• Add red pepper flakes for a spicy version.
• Substitute wine with broth and lemon juice if needed.
• Omit Parmesan for a more traditional seafood preparation.

Nutrition

• Serving Size: 1 plate
• Calories: 460
• Sugar: 3g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 60mg