scallop linguine

This scallop linguine recipe tastes like a restaurant meal, but is easy to make at home. Tender bay scallop pasta + a crunchy pine nut topping. 

Bay Scallop Linguine Recipe

panko bread crumbs

pine nuts

garlic

butter

Parmesan cheese (high quality)

lemon

lb. linguine

bay scallops (the small ones)

olive oil

sea salt

In a small food processor, pulse together garlic and pine nuts until chopped into small pieces. Add panko bread crumbs and pulse until combined. Heat butter in a nonstick skillet over medium heat and toast breadcrumb mixture for 2-4 minutes, until golden brown. Set aside and when cool, stir in lemon zest and parmesan cheese.

Cook linguine according to package instructions to al dente, reserving 1 cup of pasta water.

Meanwhile, pat scallops dry with paper towel. Heat olive oil and butter in a large stainless steel skillet and when hot, add scallops in a single layer. Season with sea salt and cook for 2-4 minutes, until cooked through. Add garlic to skillet and cook until fragrant, about 30 seconds.

Add cooked linguine to scallop skillet and toss together, adding pasta water if needed.

Serve pasta in shallow bowls and top with breadcrumb mixture and season with flaky sea salt and freshly cracked pepper to taste. 

Looks great! What is the small food processor that was used to make the bread crumb mixture?

I added a few thingshere and there but this recipe is quick, easy, and delicious!

https://www.youtube.com/watch?v=MCyz_M92rFI

I stopped by Twin Cities Live to share this date night worthy, but 20 minute dinner!

Scallop Linguine on Twin Cities Live

Scallop Linguine is an incredibly easy and fast pasta dish that brings together seared scallops and perfectly cooked linguine in a lemon garlic white wine sauce. This dish is elevated with the unique brininess of capers and anchovy fillets making it a delicious seafood pasta experience that is both elegant and comforting.

Scallop Linguine

linguine noodles (*see Note below)

sea scallops

salt and pepper

olive oil (*divided)

shallot (*finely diced)

anchovy anchovy paste)

garlic (*crushed

red chili pepper flakes

capers

lemons

lemon juice

sauvignon blanc

Italian parsley (*divided)

Parmigiano Reggiano

Let scallops sit at room temperature for 20-30 minutes before searing. Remove the tough muscle on the side of the scallop. See Note #2 below.

Thoroughly pat dry the scallops and salt and pepper each side.

Bring a large pot of water to boil. Once boiling generously salt the water. Cook pasta according to package instructions minus 1 minute. Note: The pasta will finish its cooking in the sauce.Wait to start searing the scallops until the pasta is cooking.

Preheat a large skillet over medium high heat. Add approximately 3 tablespoons of olive oil. Once the oil starts to ripple and shimmer with a slightly wavy appearance add scallops. Sear for approximately 2 minutes per side or until a deeper golden brown sear develops. Remove scallops from pan onto a plate. Tent loosely with foil to keep warm.

Over the same heat add the remaining olive oil and butter.

Once butter is melted reduce heat to medium low and add shallots, anchovy fillets, capers and chili pepper flakes. Sauté for 1-2 minutes.

To the pan add the zest and garlic. Sauté for 30 seconds and then carefully pour in the juice, wine and 1/2 cup parsley. Bring to a simmer for about 2 minutes. See Note #3 below.

Transfer the slightly undercooked pasta to skillet pan along with 1/4 cup of pasta water. Continue cooking the pasta for about 1-2 minutes stirring frequently.

Turn off heat and toss in Parmigiano Reggiano and remaining parsley. Add scallops back to  the pan and serve immediatly.

This seared scallop pasta with a light creamy garlic sauce is so delicious for a simple holiday dinner or date night.

olive oil oil

kosher salt and pepper

oz pasta

shallot,

4-5 garlic cloves,

vegetable broth

heavy cream

fresh Italian, flat leaf parsley, chopped

Prepare a pot with salted boiling water and cook pasta according to package directions. Reserve about 1 cup of pasta water just in case you need it to thin the sauce.

Prepare the scallops using the tips from the post (pat them dry and don&#39;t sprinkle with salt and pepper till immediately before searing). I actually don&#39;t season my scallops with salty as I find the pasta is enough and you can really taste the sweetness of the scallops this way.

Heat a large pan, I prefer non-stick or cast iron, with butter and oil over medium high heat. Once hot, add the dry, seasoned scallops and don&#39;t crowd them or mess with them! If they don&#39;t make a sizzle sound, your pan isn&#39;t hot enough. Leave them to sear for 2 minutes, or until a nice brown crust forms. Flip and cook another 2-2½ minutes or until you get the same crust on the opposite side. Set the scallops on a warm plate and cover with foil.

In the same pan, use the leftover butter/oil to saute the chopped shallot and garlic, about 2 minutes until softened and fragrant. If your pan is dry, use 1 tablespoon more butter or oil. Deglaze the pan by adding broth, scraping up any browned bits (this basically means add broth to a hot pan which should bubble up and start to simmer). Then add cream and bring to a simmer for about 3-4 minutes until the sauce has thickened (it will still be fairly thin, that&#039;s ok, it will thicken once the pasta is added).

Add your cooked pasta and toss with the sauce, simmering to thicken it a bit more. If your sauce is too thick or isn&#039;t coating the pasta well, add in 1/4 cup of the reserved pasta water till it reaches your desired consistency. Add in fresh chopped parsley and kosher salt and pepper to taste. Top with the cooked scallops.

You are spot on. When sautéing the onions I added lemon juice and a bit of sugar to make the flavors pop!

I was very excited when I read the reviews but honestly, it was very disappointing. The sauce didn’t have much taste. I think it needed lemon juice, Parmesan cheese or something. The taste was bland. Sorry, not a fan of this recipe.

I jazzed it up a bit to suit my family's tastes. I made a roux and added that to the sauce to thicken it so it would cling better to the linguine and added some white wine, a pinch of oregano and a generous amount of ground black pepper. Delicious!

I made this and was so impressed. It was delicious. The sauce was perfect. I can’t wait to try it with chicken. I’ll have to add this to meal prep rotation.

This was delicious. I used popcorn scallops fresh from San Francisco bay. I added asparagus tops and mushrooms. cream sauce very good. I only had chicken stock, but it was a great recipe, Thanks

Mmmmmm!!!
Added a little lemon juice and zest, heavy on the garlic and shallot…absolutely mouth-wateringly delicious!!!

Such a great (and simple) recipe for scallops!  Of course, you could use it for shrimp or crabmeat too!  I wished I'd doubled it!!  Instead of vegetable broth, I used chicken broth--which worked just fine.  The sauce was amazing, as were the scallops, so perfectly seared.  Thank you so much, will definitely be following you, Alicia!

I couldn't find scallops in my town so I used shrimp. it wasn't as heavy as I expected. it was definitely a go to for my family.

Delicious!! Restaurant quality!! I added a side of a asparagus for a beautiful meal. Thank you again, Alicia!

Excellent tips for searing scallops – just as good as in a restaurant! I added some red pepper flake and extra dried herbs to the sauce, and it was very good. Nice way to get a creamy pasta without cheese!

Surprisingly light for a creamy dish. Added some steamed broccoli and had a delicious, easy dinner.

The best Mediterranean flavors come together in this pasta and sea scallops dish. Start with a jammy tomato saute, add flavor boosting olives, capers, and Greek seasonings, and you have a scrumptious meal.

Mediterranean Scallop Linguine

linguine

cherry tomatoes (sliced in half or quarters)

garlic (minced)

Greek herb blend

green olives* (sliced in half or thirds)

non-pareil capers (drained)

sea scallops (side muscles removed)

Fresh cilantro (minced)

Prepare the linguine according to package directions. Drain, and set aside.

While the pasta cooks, in a large skillet or saute pan, pour a thin layer of olive oil to cover the bottom. Heat over medium until shimmering, and then add the tomatoes. Cook until the tomatoes are soft, almost jammy.

Add the garlic, Greek herbs, olives, and capers, and stir well. The sauce should be rich and tomatoey.

Add the pasta and toss with the sauce.

In another skill, heat about a tablespoon of olive oil over medium/medium-high until shimmering. Pat the sea scallops dry with a paper towel, and add to the pan. Let the scallops cook on one side until they begin to brown**. Flip and sear the other side.

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Bay Scallop Linguine Recipe

Scallop Linguine

Scallop Linguine

Mediterranean Scallop Linguine

Top 4 scallop linguine recipes from across the web

The most viewed scallop linguine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bay Scallop Linguine Recipe

Scallop Linguine

Scallop Linguine

Mediterranean Scallop Linguine

The most viewed scallop linguine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine