Scallops With Linguine And Vegetables
Tender scallops paired with flavorful linguine and fresh vegetables create a quick, elegant dish perfect for seafood lovers and weeknight dinners alike.
Ingredients
- 4 oz. white and/or green linguine
- 1 1/2 cups fresh mushrooms ⓘ
- 1 large carrot, thinly sliced ⓘ
- 1/2 cup sliced green onion ⓘ
- 1 lb. bay scallops ⓘ
- 1/4 cup dry white wine ⓘ
- 2 teaspoons cornstarch ⓘ
- 1/4 teaspoon instant chicken bouillon granules
- 1 clove garlic, minced ⓘ
- 1 teaspoon chopped parsley ⓘ
- 1/4 teaspoon lemon pepper ⓘ
Instructions
- Bring salted water to a boil in a saucepan.
- Cook linguine according to package directions, adding vegetables during the last 5 minutes of cooking.
- Drain the linguine and vegetables. Keep warm.
- In a small bowl, mix dry white wine, cornstarch, chicken bouillon granules, minced garlic, chopped parsley, and lemon pepper to make a sauce.
- In a large skillet, sauté scallops until opaque and cooked through.
- Add the prepared sauce to the scallops and cook briefly until thickened.
- Serve the scallops and sauce over the cooked linguine and vegetables.
Tips & Substitutions
To enhance the flavor, consider using fresh herbs like basil or thyme in addition to parsley. If you prefer, you can substitute shrimp or even tofu for scallops, making this dish versatile for different diets. For a richer sauce, use a splash of cream along with the wine. Ensure to not overcook the scallops; they should be tender and slightly springy.
Serving Suggestions
This dish pairs beautifully with a crisp green salad and a glass of La Groceria'S Chicken Verdicchio for a refreshing meal. You could also serve it with garlic bread for a complete dining experience. For a heartier meal, consider adding a side of roasted vegetables or a light soup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently on the stovetop with a splash of water or wine to prevent drying out. Avoid microwaving as it can make the scallops tough.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops With Linguine And Vegetables contains roughly 375 calories, with 10g protein, 70g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (22% of the Daily Value), iron (21% of the Daily Value), and protein (20% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 692mg per serving (30% 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 make this dish ahead of time?
It's best to cook the scallops just before serving, as they can become rubbery when reheated. However, you can prepare the sauce and vegetables in advance. Store them separately in the refrigerator and combine them when ready to serve.
What type of wine should I use?
A dry white wine works best for this dish, such as Sauvignon Blanc or Pinot Grigio. Avoid overly sweet wines, as they can alter the dish's flavor profile. The wine enhances the sauce, adding depth to the overall taste.
Can I use a different type of pasta?
Absolutely! While linguine is recommended for its texture, you can substitute it with fettuccine or even whole wheat pasta for a healthier option. Just adjust the cooking time according to the pasta type you choose.
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).