Sage-Infused Brown Butter Linguine and Scallops

Name: Sage-Infused Brown Butter Linguine and Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Linguine Pasta; 9 Tablespoons Unsalted Butter, Divided; 23 pounds Bay Scallops, Fresh Or Frozen, Pat Dry If Wet; 1/4 teaspoons Salt; 1/4 teaspoons Pepper; 3 sprigs Fresh Sage, Kept Whole; 1 teaspoon Fresh Thyme, Leaves Removed From Stem And Finely Minced; 1 teaspoon Fresh Rosemary, Leaves Removed From Stem And Finely Minced; 1/2 teaspoons Nutmeg; 2 Tablespoons Heavy Cream; 1/2 cups Parmesan Reggiano Cheese, Finely Grated

Servings: persons

1 pound Linguine Pasta
9 Tablespoons Unsalted Butter, Divided
23 pounds Bay Scallops, Fresh Or Frozen, Pat Dry If Wet
1/4 teaspoons Salt
1/4 teaspoons Pepper
3 sprigs Fresh Sage, Kept Whole
1 teaspoon Fresh Thyme, Leaves Removed From Stem And Finely Minced
1 teaspoon Fresh Rosemary, Leaves Removed From Stem And Finely Minced
1/2 teaspoons Nutmeg
2 Tablespoons Heavy Cream
1/2 cups Parmesan Reggiano Cheese, Finely Grated

1
Fill a 5-quart stock with water, season with salt and bring to a boil over high heat.
2
Add the linguine and cook 8-10 minutes or according to package instructions for al dente.
3
Remove from heat and strain through a colander.
4
Set aside.
5
While your water is coming to a boil and your pasta is cooking, melt 1 tablespoon of butter over medium heat in a small skillet.
6
Add the scallops and season with salt and pepper.
7
You may see a bit of water being released from the scallops.
8
This is OK. Cook for about 6-8 minutes until cooked through, but not over done.
9
Remove from heat and set aside.
10
At the same time, prepare your brown butter sauce.
11
Melt 8 tablespoons of butter over medium-low heat in a 2 inch deep saute pan and season with a dash of salt.
12
Once melted, add in the sprigs of sage, whole.
13
Stir to coat the sage with the butter and cook for about 4-5 minutes.
14
Add the thyme, rosemary and nutmeg.
15
At this point your butter should begin to darken and brown.
16
It is finished when a nutty aroma fills the air.
17
Be careful, the butter can go from brown to burnt in a matter of seconds.
18
Remove from heat and remove the sage sprigs.
19
Stir in the heavy cream.
20
The mixture will continue to cook slightly.
21
Add the scallops into the sauce to coat, then add the pasta.
22
Toss lightly and then mix with the Parmesan Reggiano cheese, saving about a teaspoon of cheese for garnish.
23
Serve hot and enjoy!

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound Linguine Pasta, 9 Tablespoons Unsalted Butter, Divided, 23 pounds Bay Scallops, Fresh Or Frozen, Pat Dry If Wet, 1/4 teaspoons Salt, and more.

Yes, Sage-Infused Brown Butter Linguine and Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!