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Scallops with Linguine

 Scallops with Linguine
A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. —Paula Jones, Brooksville, Florida
2 ServingsPrep/Total Time: 25 min.


  • 2 ounces uncooked linguine
  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • 2 tablespoons white wine or additional chicken broth
  • 1-1/2 teaspoons butter
  • 1 garlic clove, minced
  • 3/4 cup sliced fresh mushrooms
  • 2 green onions, sliced
  • 1/4 cup grated carrot
  • 1/2 pound bay scallops
  • 1-1/2 teaspoons minced fresh parsley
  • Lemon wedges, optional


  • Cook linguine according to package directions; drain. Meanwhile, in a
  • small bowl, mix cornstarch, broth and wine until smooth. In a
  • nonstick skillet, heat butter over medium heat. Add garlic; cook and
  • stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3
  • minutes or until vegetables are crisp-tender.
  • Stir cornstarch mixture and add to pan. Bring to a boil; cook and
  • stir 1-2 minutes or until sauce is thickened. Reduce heat. Add
  • scallops and parsley; cook until scallops are firm and opaque. Serve
  • with linguine and, if desired, lemon wedges. Yield: 2 servings.

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Scallops with Linguine (continued)

Nutritional Facts: 1/2 cup scallop mixture with 1/2 cup linguine equals 281 calories, 5 g fat (2 g saturated fat), 47 mg cholesterol, 709 mg sodium, 32 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.