Scallops With Pasta And Avocado
Delicate scallops are paired with a rich tomato cream sauce and tossed with pasta, topped with fresh avocado for a creamy, flavorful, and elegant seafood dish perfect for special occasions.
Ingredients
- 3 Tbsp. light oil ⓘ
- 3 Tbsp. unsalted butter ⓘ
- 1 lb. sea scallops ⓘ
- 4 c. well-drained crushed canned tomatoes ⓘ
- 1/2 c. whipping cream ⓘ
- 2 tsp. sugar ⓘ
- salt and pepper ⓘ
- 1 lb. cooked linguine ⓘ
- 1 large ripe avocado, peeled, seeded and chopped ⓘ
- 8 shallots, minced ⓘ
- 8 green onions ⓘ
- 2 garlic cloves, minced ⓘ
- 2 tsp. dried basil
- 1 tsp. dried tarragon ⓘ
- 1/4 tsp. dried thyme ⓘ
Instructions
- Heat oil and butter in a large nonaluminum skillet over medium heat.
- Add scallops and sauté until barely firm, about 2 minutes. Using a slotted spoon, transfer to a mixing bowl.
- Increase heat to medium-high.
- Add minced shallots and chopped green onions; sauté until soft.
- Stir in minced garlic and dried herbs; cook for 1 minute.
- Add white wine and cook for 2 minutes. Stir in crushed canned tomatoes.
- Increase heat to high and boil briefly until sauce thickens.
- Stir in whipping cream and sugar; cook for another 20 seconds.
- Season with salt and pepper to taste.
- Add cooked scallops to the sauce, mixing gently.
- Toss with hot cooked linguine pasta and divide among serving plates.
- Top each serving with chopped avocado.
Tips & Substitutions
For best results, use fresh sea scallops and avoid overcooking them to maintain their tender texture. If you don't have whipping cream, substitute with half-and-half for a lighter sauce. Fresh herbs can enhance the flavor; use them if available. Consider adding a sprinkle of red pepper flakes for a bit of heat to complement the dish. If you want to incorporate more vegetables, you could add spinach or cherry tomatoes.
Serving Suggestions
This dish pairs beautifully with a light, crisp salad or Garlic-Roasted Veggies to balance the richness of the scallops. A glass of chilled white wine, such as Sauvignon Blanc, complements the flavors well. For a complete Mediterranean meal, consider serving with crusty bread to soak up the sauce or a side of olives.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta and sauce in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving, as it can overcook the scallops and make them tough.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops With Pasta And Avocado contains roughly 3168 calories, with 60g protein, 176g carbohydrates, and 266g fat. It is an excellent source of vitamin C (335% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 2175mg per serving (95% 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 a good sear. Cooking time may vary slightly, so watch them closely to avoid overcooking.
What can I substitute for linguine?
If you prefer a different pasta, feel free to use fettuccine, spaghetti, or even gluten-free pasta. Just ensure that the pasta is cooked to al dente for the best texture when mixed with the sauce.
How can I make this dish lighter?
To lighten the dish, reduce the amount of butter and oil used and substitute the whipping cream with a lower-fat option, such as Greek yogurt or a plant-based cream. You can also increase the vegetable content by adding more avocado or incorporating seasonal veggies.
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).