Lemon Scallop Linguine Recipe
Lemon Scallop Linguine Recipe photo by Taste of Home

Lemon Scallop Linguine Recipe

Be the first to add a review
Publisher Photo
As I explored new ways of combining foods I love this new recipe turn out light and satisfying. With guests, I serve it in scallop shells with bright mixed vegetables and dinner rolls. It is an elegant easy luncheon or dinner.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 4 ounces uncooked linguine
  • 1 teaspoon dried minced onion
  • 3 tablespoons butter
  • 3/4 pound bay scallops
  • 1/8 teaspoon lemon-pepper seasoning
  • Pinch pepper
  • 2 tablespoons lemon juice
  • Mminced fresh parsley

Nutritional Facts

1 serving (2 cups) equals 510 calories, 20 g fat (11 g saturated fat), 102 mg cholesterol, 479 mg sodium, 47 g carbohydrate, 2 g fiber, 36 g protein.


  1. Cook linguine according to package directions. Meanwhile, in a skillet, saute onion in butter over medium heat for 2-3 minutes or until golden. Add the scallops, lemon-pepper and pepper. Cook and stir for 4-5 minutes or until scallops are firm and opaque.
  2. Add the lemon juice; cook 1 minute longer. Drain the linguine; toss the scallop mixture. Sprinkle with parsley. Yield: 2 servings.
Originally published as Lemon Scallop Linguine in Reminisce January/February 2005, p50

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Lemon Scallop Linguine

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image