Best 13 Scallops Linguine Recipes

SCALLOPS WITH LINGUINE

Steps:

• Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.

LINGUINE WITH SHRIMP AND SCALLOPS IN THAI GREEN CURRY SAUCE

Steps:

• Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chile and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to paper towels to drain.
• Pat scallops and shrimp dry separately and season with salt. Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through). Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops.
• Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
• Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
• Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes. Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
• Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.

LINGUINE WITH SCALLOPS AND SHRIMP IN THAI GREEN CURRY SAUCE

Steps:

• Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chile and white parts of scallions, stirring occasionally, until lightly browned.
• Transfer with a slotted spoon to paper towels to drain.
• Pat scallops and shrimp dry separately and season with salt.
• Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through).
• Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes.
• Add shrimp to scallops.
• Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
• Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
• Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling.
• Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes.
• Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
• Divide pasta and sauce among 4 bowls.
• Top with seafood and sprinkle with scallion greens and chile mixture.

LINGUINE WITH SCALLOPS

Steps:

• If bay scallops are used, leave them whole. If sea scallops are used, cut them into quarters.
• Cut the broccoli into florets. Peel the stems and cut each lengthwise into quarters. There should be about 4 cups of flowerets and stems. Drop the broccoli into boiling salted water and when the water returns to the boil cook exactly 1 minute. Drain.
• Cut away the outer thick portion of the tomatoes and cut the pieces into lengthwise strips, each about 1/4-inch thick. There should be about 2 cups.
• Chop the inner portion of the tomatoes with their seeds. There should be about 3/4 cup.
• Cut the mushrooms into thin slices. There should be about 3 cups.
• Heat the water to make it ready for the linguine when it is added.
• Heat the olive oil in a skillet and add the mushrooms. Cook, stirring, about 3 minutes. Add the shallots and stir.
• Add the chopped inner portion of tomatoes, the red pepper flakes, salt and pepper. Cook, stirring, about 1 minute and add the cream. Bring to the boil and add the scallops. Cook 30 seconds and add the parboiled broccoli pieces. Add the tomato strips and stir.
• Meanwhile, when the water is boiling, add the linguine. If fresh pasta is used, it will require about 1 to 1 1/2 minutes of cooking time. If dried pasta is used, cook it to the desired degree of doneness, about 7 to 9 minutes.
• Drain the pasta and return it to the kettle in which it cooked. Pour the scallop and broccoli sauce over the pasta. Add the butter and basil and blend gently but well. Serve immediately.

LINGUINE WITH MONKFISH AND SCALLOPS

Steps:

• Heat two tablespoons of the oil in a heavy skillet over medium heat and add the garlic. Saute briefly while stirring; do not brown. Add the pepper flakes, onions, leeks and celery. Stir. Add the saffron and stir. Cook for two minutes, stirring often. Add the tomatoes, wine, bay leaf, salt and pepper. Blend in the parsley and fennel seeds. Bring to a boil, cover and simmer for 15 minutes. Stir often.
• Add the fish to the pan and stir. Cover and cook for about four minutes, then add the scallops. Cover and cook two minutes more.
• Meanwhile, boil the linguine al dente and drain. Put the linguine in a heated baking dish and spoon the remaining two tablespoons of oil over it. Sprinkle with pepper and toss briefly. Remove the bay leaf from the seafood sauce and spoon the sauce over the pasta. Toss and serve immediately.

LINGUINE W/ SCALLOPS & SHRIMP IN THAI GREEN CURRY

Steps:

• 1. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chili and white parts of scallions, stirring occasionally, until lightly browned.
• 2. Transfer with a slotted spoon to paper towels to drain.
• 3. Pat scallops and shrimp dry separately and season with salt.
• 4. Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through).
• 5. Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes.
• 6. Add shrimp to scallops.
• 7. Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
• 8. Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
• 9. Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling.
• 10. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes.
• 11. Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
• 12. Divide pasta and sauce among 4 bowls.
• 13. Top with seafood and sprinkle with scallion greens and chili mixture.

SCALLOPS WITH ZUCCHINI &SUN-DRIED TOMATO LINGUINE

Steps:

• 1. Prepare linguine according to package directions; set aside.
• 2. Pat dry the scallops, season with salt and pepper; set aside.
• 3. Cut the zucchini in half widthwise. Using a potato peeler, peel zucchini into thin strips, then cut the strips in half lengthwise; set aside. Heat 1 tablespoon butter and 1 tablespoon oil in a large, non-stick skillet over medium-high heat. Add in the shallot and garlic, cook for 1 minute. Add in the zucchini and sun-dried tomatoes, cook 1 minute. Lower heat to low, add in the linguine, lemon zest, lemon juice, basil, parmesan cheese, sun-dried tomato oil and 1 tablespoon butter, mix to combine, keep warm over low heat.
• 4. Meanwhile, heat a large, non-stick skillet over medium-high heat. Add in remaining 1 tablespoon butter and 1 tablespoon oil. When heated, add in the scallops and cook until golden brown, approximately 2 - 3 minutes. Turn scallops over and cook the second side in the same manner.
• 5. Add remaining 1 tablespoon oil to the linguine, toss to coat.
• 6. To serve, place linguine onto serving platter, making a small well in the center of the pasta. Place the scallops into center of the pasta. Garnish with additional fresh basil, lemon wedges and parmesan cheese and enjoy!

LINGUINE WITH CURRIED SHRIMP & SCALLOPS

Steps:

• Rinse shrimp and pat dry with paper towels; set aside.
• Cook pasta according to directions on the package; drain, cover and keep warm.
• In a small bowl, mix well the apricot nectar, soy sauce, corn starch, and ginger.
• In a large wok on medium-high heat, add 1 Tbsp of the cooking oil.
• Add mushrooms and carrots and stir-fry 2 minutes.
• Add bok choy and onions and stir-fry 2 minutes more.
• Remove veggies with slotted spoon.
• Toss shrimp and scallops with curry powder.
• Add remaining oil to skillet and stir-fry shrimp and scallops until opaque in color.
• Push to side.
• Blend apricot mixture once more then add to skillet and stir until thickened and bubbly.
• Return veggies to skillet and stir entire ingredients until heated through.
• Spoon mixture over hot pasta and serve!

SCALLOPS LINGUINE

Steps:

• 1. Thaw frozen scallops. Cook linguine to desired doneness as directed on package. Drain; rinse with hot water. Rinse scallops with cold water; drain. Cut large scallops in half crosswise, if desired. In large bowl, mix scallops, lemon juice and garlic. Sprinkle with parsley, dill-weed and salt and pepper. Toss gently. Cover; refrigerate 10 to 15 minutes to blend flavors.
• 2. In large pan, melt margarine. Drain scallops; saute over medium heat in margarine for 3 to 4 minutes, stirring constantly. Add cream; cook til thoroughly heated, about 1 minute. Add linguine to scallop mixture, tossing gently to distribute scallops and heat thoroughly. Srpinkle with Parmesan cheese. Serves 6

SCAMPI-STYLE SCALLOPS OVER LINGUINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat a large skillet over medium heat; cook and stir the anchovies with the oil in the skillet until the anchovies melt into the oil, about 2 minutes; add the onion and cook until translucent, 3 to five minutes. Stir in the chicken stock, wine, garlic, parsley, and seafood seasoning; lie the scallops into the liquid; season with salt and pepper. Bring the mixture to a boil and cook until the scallops are opaque, about 7 minutes. Serve over the cooked linguine.

LINGUINE WITH LEMON CREAM AND SAUTéED SCALLOPS RECIPE - (4.4/5)

Steps:

• Cook pasta according to package directions. While the pasta is cooking, heat the oil in a medium sauté pan. Season the scallops with salt and paper. When the oil is hot add the scallops.; sear for 3 minutes on each side until golden brown and opaque. Remove scallops from pan and set aside. To the same pan add the garlic, sauté for 2 minutes. Add the wine. Bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by half. Add the cream, lemon juice, and saffron. Simmer, uncovered, until the liquid is reduced by half and slightly thickened. Season to taste with salt and pepper. Stir in drained cooked pasta; toss to mix well. Top with scallops, garnish with green onion, if desired, and sprinkle with pepper.

SCALLOPS MARINARA WITH SPINACH LINGUINE

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package directions.
• In the meantime, in a saucepan over medium heat, add 2 tablespoons oil and when hot, working in batches, add the scallops and sear on both sides, until golden brown, about 1 to 2 min per side. Remove and set aside.
• To the pot, add the garlic and cook, stirring, until the garlic begins to brown about 1 minute. Add in the tomato sauce and red pepper flakes and bring to a boil. Lower heat to medium-low and simmer 10 minute. Add the scallops, basil, parsley and lemon juice and cook about 1 minute. Season with salt and black pepper.
• Drain the pasta and add to the pot with the sauce; toss. Divide the pasta and scallops among bowls, drizzle with olive oil and serve.

LINGUINE WITH SCALLOPS

Steps:

• Heat the oven to 350°. Toast the pine nuts in the oven until golden brown, about 8 minutes. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta. Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with 1/8 teaspoon salt. Put the scallops in the pan and sear until brown on the bottom, 1 to 2 minutes. Turn and sear until brown on the other side, 1 to 2 minutes longer. Remove the scallops and cut them into quarters. In the same pan, heat the remaining 5 tablespoons oil over moderate heat. Add the tomatoes, garlic, 2 tablespoons of the parsley, the red-pepper flakes, and 1/2 teaspoon salt. Cook, stirring, for 1 minute. Toss with the pasta, scallops, pine nuts, and the remaining 4 tablespoons of parsley.