Scampi-Style Scallops Over Linguine

Scampi-Style Scallops Over Linguine

12
Sarah 0

"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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Ingredients

40 m servings 556 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 87.6g
  • 28%
  • Protein:
  • 39.5 g
  • 79%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 807 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 13 Ratings

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Most helpful positive review

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 flav...

Most helpful critical review

So sorry, but this dish was not good.

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 flav...

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!

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 par...

Once again, all recipes saved the day! This was easy and delicious. My children even ate seconds and thirds. I will make again.

So sorry, but this dish was not good.

Lighten up on anchovies a little bit.

I give the recipe 5 stars because the submitter said this was a starting point and I believe she is right. The scallops I had to work with weren't the highest quality but that isn't her fault. ...

Sorry, this was just not good in my opinion.

This was ok. It was pretty bland. We had to add a lot of salt and pepper at the table. Won't make this again.