Linguine With Scallops

Fresh sea scallops

Robert Linton/Getty Images

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
502 Calories
26g Fat
44g Carbs
22g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 502
% Daily Value*
Total Fat 26g 34%
Saturated Fat 9g 46%
Cholesterol 51mg 17%
Sodium 475mg 21%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 11%
Protein 22g
Calcium 59mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Scallops are quickly sauteed in butter, olive oil and garlic, then served over linguine. Take care not to overcook the scallops. This is a simple dish that is robust with flavor.


  • 3/4 pound sea, bay, or calico scallops
  • 1/4 cup olive oil, plus 1 Tablespoon
  • 4 tablespoons (1/2 stick) butter (optional)
  • 1 tablespoon minced garlic
  • Salt and freshly ground black pepper to taste
  • 1/4 cup toasted plain bread crumbs
  • 1/2 cup minced fresh parsley leaves
  • 1 pound linguine or spaghetti

Steps to Make It

  1. Gather the ingredients.

  2. Bring a large pot of water to a boil. If you are using sea scallops, cut them into 1/4- to 1/2-inch chunks; cut bay scallops in half; leave calicos whole.

  3. Combine the 1/4 cup olive oil with the butter, if you are using it, and the garlic in a small saucepan over low heat. Cook until the garlic turns pale tan, stirring occasionally. Raise the heat to medium-high; add the scallops, salt, and pepper; and cook just until the surface of the scallops turns opaque in about 2 minutes. Add the bread crumbs and half the parsley and turn off the heat.

  4. Salt the boiling water and cook the linguine until it is tender but firm. When it is just about done, reheat the scallops over medium heat. Drain the pasta, reserving some of the cooking liquid if you omitted the butter. Toss the pasta with the sauce and the remaining olive oil, add a little pasta-cooking water if necessary and top with the remaining parsley.

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