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Lemon Scallop Linguine

 Lemon Scallop Linguine
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.
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • Add the lemon juice; cook 1 minute longer. Drain the linguine; toss
  • the scallop mixture. Sprinkle with parsley. Yield: 2 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.