Making Garlic Butter Scallop Linguine is straightforward when you follow these simple steps:

1. Cook the Linguine: Boil a large pot of salted water. Add linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest.
2. Prepare the Scallops: Pat the scallops dry with a paper towel. Season both sides generously with salt and pepper.
3. Sear the Scallops: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once hot, add the scallops. Sear for about 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
4. Make the Garlic Butter Sauce: In the same skillet, reduce the heat to medium. Add the remaining butter and the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
5. Deglaze the Pan: Pour in the white wine (or chicken broth) and scrape any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
6. Combine Ingredients: Add the drained linguine to the skillet, along with the reserved pasta water. Toss everything together until well coated with the sauce.
7. Finish the Dish: Stir in the red pepper flakes (if using), chopped parsley, and lemon juice. Gently fold the seared scallops back in to heat through.
8. Adjust Seasoning: Taste and adjust salt and pepper as needed.
9. Serve Immediately: Plate the linguine and scallops, garnishing with additional parsley and lemon wedges.

By following these steps, you’ll create an incredible dish that beautifully showcases the flavors of the scallops and garlic butter.