Lemon Thyme Linguini with Blackened Scallops in a Lemon Butter Sauce

Cook Time | 30 mins
Serves | 4


2 pack of MANINI’S gluten free Lemon Thyme Linguini

12 scallops

½ lb of butter

Juice from two large lemons

1 tbsp of lemon zest

5 sprigs of fresh time (or 1 tbsp of dried thyme)

1 tbsp garlic powder

Fresh cracked pepper

Sea salt


  1. Place pasta in boiling salted water, cook for 3 minutes. Drain & set aside.
  2. For the scallops, make sure they are cleaned and rinsed properly. Dust with fresh cracked pepper and a pinch of sea salt. Melt 4 table spoons of butter into a sauce pan on medium heat. Once the butter is melted add the scallops. Cook scallops for 2-3 minutes on each side, for a bit more char cook on medium high heat. Set aside and keep warm.
  3. For the lemon butter sauce, in a separate saucepan, melt the remaining butter. Once the butter is melted, whisk in the lemon juice, thyme and garlic powder.
  4. Add sea salt and cracked pepper to taste.
  5. Plate pasta in a low rise bowl or rimmed plate, place three scallops on top of the pasta and pour a generous amount of the lemon butter sauce over the pasta.
  6. Garnish with a pinch of lemon zest, serve & enjoy!
  7. Add lemon juice and white wine to a small saute pan. Cook over medium-high heat until mixture is reduced by a third. Add chopped parsley and butter in pieces.
  8. Remove from heat and whisk until butter is completely melted. Set aside.
  9. For the Blackened Scallops: Pull muscle from scallops. Rinse and pat dry.