Scallops Linguine
Creamy scallops linguine combines tender bay scallops, earthy mushrooms, and fresh herbs in a rich, flavorful sauce perfect for seafood lovers and elegant weeknight dinners.
Ingredients
Instructions
- In a large saucepan, melt the butter over medium heat.
- Stir in mushroom stems and scallops; cook for 1-2 minutes.
- Sprinkle in flour; stir until it disappears.
- Gradually add half and half or milk; cook and stir until the mixture becomes saucy.
- Stir in seasonings and mushroom caps; simmer for 2 to 3 minutes.
- Serve over cooked linguine pasta.
Tips & Substitutions
For a richer flavor, consider using a splash of white wine when sautéing the scallops and mushrooms. If bay scallops are unavailable, shrimp can be a delightful substitute. For a gluten-free option, use cornstarch instead of flour to thicken the sauce. Make sure not to overcook the scallops, as they can become tough. This dish pairs beautifully with Italian recipes that feature fresh herbs.
Serving Suggestions
Serve the scallops linguine garnished with additional chopped parsley for a fresh touch. A side of garlic bread complements this dish well, while a light green salad adds a nice contrast. For a complete meal, consider pairing it with a crisp white wine, such as Pinot Grigio, to enhance the flavors.
Storage & Reheating
Leftover scallops linguine can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a saucepan over low heat, adding a splash of milk or cream to regain the saucy texture. Avoid microwaving, as it can overcook the scallops and make them rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops Linguine contains roughly 265 calories, with 7g protein, 22g carbohydrates, and 18g fat. It is an excellent source of vitamin C (37% of the Daily Value), iron (31% of the Daily Value), and vitamin A (30% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1296mg per serving (56% 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 be sure to thaw them completely before cooking. Pat them dry with a paper towel to remove excess moisture, which will help achieve a nice sear when cooking.
What type of pasta works best for this dish?
While linguine is traditional, you can use other pasta types like fettuccine or spaghetti. The key is to choose a pasta that can hold the sauce well, allowing every bite to be flavorful.
How can I make this dish spicier?
To add some heat, consider including red pepper flakes or a dash of hot sauce when you stir in the seasonings. Adjust the amount to your taste, and be cautious not to overpower the delicate flavors of the scallops.
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).