Linguine With Scallops

This elegant yet approachable Linguine with Scallops delivers a burst of Mediterranean freshness to your dinner table. Plump scallops are quickly seared to lock in their natural sweetness before being nestled into a vibrant, reduced sauce of chicken broth, white wine, and zesty lemon juice. The addition of briny capers, fresh parsley, and aromatic dillweed creates a complex flavor profile that is both light and deeply satisfying. Its an excellent choice for a special weeknight dinner or when you want to impress guests without spending hours in the kitchen. The dish balances the richness of the seafood with the clean acidity of citrus, ensuring every bite feels refined but comforting. Serve it immediately to enjoy the best texture and flavor.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 392.5

Dietary: Low-cal

Description

This elegant yet approachable Linguine with Scallops delivers a burst of Mediterranean freshness to your dinner table. Plump scallops are quickly seared to lock in their natural sweetness before being nestled into a vibrant, reduced sauce of chicken broth, white wine, and zesty lemon juice. The addition of briny capers, fresh parsley, and aromatic dillweed creates a complex flavor profile that is both light and deeply satisfying. Its an excellent choice for a special weeknight dinner or when you want to impress guests without spending hours in the kitchen. The dish balances the richness of the seafood with the clean acidity of citrus, ensuring every bite feels refined but comforting. Serve it immediately to enjoy the best texture and flavor.

Ingredients

1 pound Fresh or frozen Scallops
1 teaspoon Margarine
1 1/2 cup Chicken Broth
3 tablespoon Lemon Juice
3/4 cup Snipped fresh Parsley
2 tablespoon Capers, drained
12 ounce Linguine
1 teaspoon Olive Oil or cooking oil
3/4 cup Dry white wine (or vermouth)
1 teaspoon Dried dillweed
1/4 teaspoon Pepper
1 cup Sliced green Onion

Directions

1
If using frozen scallops, thaw them completely in the refrigerator overnight or under cold running water. Pat dry with paper towels and halve any large scallops.
2
Cook the linguine according to package directions in a large pot of salted boiling water until al dente. Drain and set aside.
3
While the pasta cooks, heat the margarine and olive oil in a large skillet over medium-high heat.
4
Add the scallops to the skillet. Cook and stir for about 2 minutes, or until they turn opaque but are still tender. Do not overcook.
5
Remove the scallops from the skillet using a slotted spoon and set them aside on a plate, leaving any juices in the pan.
6
Pour the chicken broth, white wine, and lemon juice into the skillet. Bring the mixture to a boil.
7
Boil the sauce for 10-12 minutes, or until it reduces to about 1 cup of liquid.
8
Stir in the sliced green onion, snipped parsley, capers, dillweed, and pepper. Reduce the heat and simmer uncovered for 1 minute.
9
Return the scallops to the skillet, stirring gently just until they are heated through.
10
Pour the scallop and sauce mixture over the cooked linguine. Toss gently to combine and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 392.5kcal

% Daily Value *
Total Fat 13.8g22%
Saturated Fat 3.7g19%
Cholesterol 119.8mg40%
Sodium 726.8mg31%
Total Carbohydrate 12.6g5%
Dietary Fiber 0.9g4%
Sugars 8.5g
Protein 39.7g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth or water to prevent the scallops from drying out.

You can substitute the chicken broth with vegetable broth for a vegetarian option (though scallops are seafood). If you don't have white wine, use additional broth with a splash of vinegar. Margarine can be replaced with butter for a richer flavor.

Ensure scallops are patted very dry before searing to get a good color. Do not overcook scallops, as they become rubbery quickly. Fresh dill can be used instead of dried; use 1 tablespoon of fresh chopped dill.

Keywords: linguine, scallops, seafood, pasta, dinner, quick, easy, lemon, wine, capers, parsley, dill, mediterranean, healthy, weeknight, broth, sauteed, garlic, onion, white wine

Read it online: https://www.chefs-mate.com/recipe/linguine-with-scallops/