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Scampi-Style Scallops Over Linguine

By: 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."

Rating: This weblink has been rated 5 times with an average star rating of 4.8 Read Reviews (4)

Rate/Review | 290 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (16 ounce) package linguine
  • 1 (2 ounce) can anchovy fillets with oil
  • 1/2 onion, minced
  • 3/4 cup chicken stock
  • 1/4 cup white wine
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried parsley
  • 1/8 teaspoon seafood seasoning (such as Old Bay®)
  • 12 ounces bay scallops
  • salt and pepper to taste

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 556 | Total Fat: 4.6g | Cholesterol: 60mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2009 by Sarah 
Your idea for adding the clams is a great one! I wrote the recipe as a sort of starting... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2009 by Brenda 
This was really very good, worthy of a fine restaurant type food..husband loved it, but would... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2009 by cooks4forty Supporting Member (Click to learn more about Supporting Membership)
We really liked this, and found it to be a very nice, quick meal. Kids age 10, 7 and 4 all... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by rcaisse 
Lighten up on anchovies a little bit. MORE

 
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