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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1/2 cup scallop mixture with 1/2 cup linguine: 281 calories, 5g fat (2g saturated fat), 47mg cholesterol, 709mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

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Reviews

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Average Rating:
  • no1cook11
    Apr 3, 2020

    Not too impressed with this. I should have read the reviews first and seared the scallops. There was far too much sauce and runny. I won’t be making this again

  • Lynne
    Feb 13, 2019

    We enjoyed this very much. I did change the method a bit by adding salt and pepper and then browning the scallops in a small amount of olive oil and setting aside. I then proceeded with the recipe as written and then added the cooked scallops at the end. I found this to give the scallops a better taste and was more attractive when browned rather than just opaque. I used angel hair pasta as it is my husband's favorite. This was a pretty and delicious recipe. I am a TOH volunteer field editor.

  • Nadji
    Feb 26, 2017

    This is a treat for us as we love scallops. It is an attractive and very flavorful dish.

  • luckischmitz
    Sep 13, 2009

    Presents beautifully but the sauce is too thin and the scallops a bit overpowering for our taste. Will try it again though. Very easy to make.