Lemon Garlic Scallop Linguini with Sicilian Lemon Balsamic

May 27, 2026

Elegant, simple, and full of bright coastal flavor, this Lemon Garlic Scallop Linguini is a beautiful recipe for a special dinner that still feels easy enough for any night of the week. Tender seared scallops are served over linguini with Lemon Olive Oil, a touch of Garlic Olive Oil, fresh herbs, and a delicate finish of Sicilian Lemon Balsamic.

The Lemon Olive Oil brings a fresh citrus brightness, while the Garlic Olive Oil adds savory depth. A light drizzle of Sicilian Lemon Balsamic at the end gives the dish a sweet-tart finish that pairs beautifully with seafood.

Why You’ll Love This Recipe

Elegant seafood pasta made with simple ingredients
Features Lemon Olive Oil, Garlic Olive Oil, and Sicilian Lemon Balsamic
Perfect for date night, dinner parties, or a fresh summer meal
Bright, buttery, and full of Mediterranean-inspired flavor

Tracey’s Tip: The secret to beautifully seared scallops is making sure they are very dry before they hit the pan. That golden crust makes this dish feel restaurant-worthy right at home.

Lemon Garlic Scallop Linguini with Sicilian Lemon Balsamic

A bright, elegant seafood pasta with tender seared scallops, linguini, Lemon Olive Oil, Garlic Olive Oil, fresh herbs, and a delicate finish of Sicilian Lemon Balsamic.

Author: The Little Shop of Olive Oils
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: Serves 4
Category: Main Courses
Cuisine: Mediterranean-Inspired

Ingredients

8 oz linguini
1 lb. sea scallops, patted dry
2 tbsp Lemon Olive Oil
1 tbsp Garlic Olive Oil
2 tbsp butter
2 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp lemon zest
1/4 cup grated Parmesan cheese
1 tbsp chopped fresh parsley
Salt and pepper, to taste
Sicilian Lemon Balsamic, for finishing

Directions

Cook linguini according to package directions. Reserve 1/2 cup pasta water, then drain.
Pat scallops very dry and season with salt and pepper.
Heat Garlic Olive Oil in a skillet over medium-high heat.
Sear scallops for 2–3 minutes per side, until golden and just cooked through. Remove and set aside.
Reduce heat to medium. Add butter, minced garlic, lemon juice, lemon zest, and Lemon Olive Oil to the pan.
Add linguini and a splash of reserved pasta water. Toss until lightly coated.
Top with scallops, Parmesan, and fresh parsley.
Finish with a light drizzle of Sicilian Lemon Balsamic and serve immediately.