Scallops And Linguine
Succulent scallops are paired with creamy butter and linguine, infused with lemon and herbs, creating an elegant yet simple dish perfect for seafood lovers and special dinners.
Ingredients
Instructions
- Cook linguine to desired doneness as directed on the package. Drain and rinse with hot water.
- In a large bowl, combine scallops, lemon juice, and minced garlic.
- Sprinkle with chopped parsley, dill weed, salt, and pepper; toss gently to coat.
- Cover and refrigerate for 10 to 15 minutes to allow flavors to blend.
- In a large saucepan, melt the butter over medium heat.
- Drain scallops well; sauté for 3 to 4 minutes, coating well with butter.
- Add heavy cream and heat thoroughly for about 1 minute.
- Add cooked linguine to the scallop mixture over medium-high heat, tossing gently to distribute scallops and heat through.
- Sprinkle with Parmesan cheese and serve immediately.
Tips & Substitutions
For a more flavorful dish, try searing the scallops until they're golden brown and slightly caramelized. If you don't have dill weed, fresh thyme or basil can be a great substitute. You could also use gluten-free linguine for a gluten-free option. Don't forget to keep the pasta water; a splash can help adjust the sauce consistency if needed.
Serving Suggestions
Serve this dish with a light green salad or garlic bread for a complete meal. A glass of white wine, like Sauvignon Blanc, complements the flavors beautifully. For a twist, try pairing it with a side of Italian Pita Triangles(Diabetic Appetizers) for an appetizer that balances the richness of the scallops.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scallops and linguine in a skillet over low heat, adding a splash of cream or pasta water to keep it moist. Avoid microwaving, as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops And Linguine contains roughly 361 calories, with 21g protein, 40g carbohydrates, and 19g fat. It is an excellent source of vitamin C (125% of the Daily Value), iron (100% of the Daily Value), and dietary fiber (74% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1524mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely in the refrigerator before cooking. Pat them dry to ensure they sear well. Cooking times may vary slightly, so keep an eye on them to avoid overcooking.
What can I substitute for heavy cream?
If you're looking for a lighter alternative, you can use half-and-half or a combination of milk and cornstarch to thicken. For a dairy-free option, try coconut cream or cashew cream, which will add a different flavor profile to the dish.
How do I know when the scallops are cooked properly?
Scallops are perfectly cooked when they are opaque and firm to the touch, usually taking just 3 to 4 minutes per side. Overcooking can make them tough, so watch them closely and remove them from the heat as soon as they reach the right texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).