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Scampi-Style Scallops Over Linguine

Scampi-Style Scallops Over Linguine

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Sarah

Sarah

I love scallops, particularly bay scallops. This is a quick and easy way I've found to prepare them. It has become a regular at my house. If you prefer a thicker sauce, make a slurry out of a teaspoon water mixed with a teaspoon of cornstarch and stir into the boiling liquid to tighten it up. Serve with crusty bread for an easy weeknight meal.

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Nutrition

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  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 87.6g
  • 28%
  • Protein:
  • 39.5 g
  • 79%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 904 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Sarah
19

Sarah

2/11/2009

Your idea for adding the clams is a great one! I wrote the recipe as a sort of starting point, but you can add whatever seafood you like. We've added some clams (and their juice for added flavor) and mussels.

Brenda
16

Brenda

2/10/2009

This was really very good, worthy of a fine restaurant type food..husband loved it, but would consider adding clams and such to it. We will be making this again!

cooks4forty
9

cooks4forty

11/3/2009

We really liked this, and found it to be a very nice, quick meal. Kids age 10, 7 and 4 all loved it. We all agreed that we would like it to have more sauce next time, so I will double that part. My pasta drank up all of the sauce, but it was so delicious, I don't blame that pasta! I made it as written, and didn't add the salt and pepper. I know many people will leave out the anchovies, but that is really the key to the flavor of this dish. I don't tell my kids about it until they are loving it!

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