30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Red Lobster Scallops Linguine Alfredo
An exquisite take on the classic, featuring U-10 dry-packed scallops, a lemon-infused butter sauce, and house-made linguine.
Total Time
60
Yield
4
Calories
900 cal
Difficulty
Hard
Cuisine
Italian
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What You'll Need
Equipment:
Large pot, Large skillet, Colander, Pasta machine (for homemade linguine), Microplane •
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Instructions
Cook Homemade Linguine according to package directions. Reserve 1 cup of pasta water before draining.
Pat Scallops completely dry with paper towels and season with Fleur de Sel and White Pepper.
Heat Clarified Butter in a large skillet over high heat. Sear Scallops for 1-2 minutes per side, until deeply golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, melt Browned Butter over medium heat. Add Garlic and cook for 30 seconds, until fragrant.
Deglaze the pan with Dry Vermouth, scraping up any browned bits from the bottom. Let the vermouth reduce by half.
Pour in Heavy Cream and bring to a simmer. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
Stir in Parmigiano-Reggiano, Lemon Juice, and Nutmeg until the cheese is melted and the sauce is smooth.
If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
Add cooked Linguine and Scallops to the sauce. Toss to coat.
Garnish with Chives and Lemon Zest and serve immediately.
