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Scallops with Red Pepper Sauce

Total Time

Prep/Total Time: 20 min.


2 servings

When scallop season is open here in Nova Scotia, I use scallops fresh from the ocean. This dish is quick and easy yet tastes delicious.


  • 4 ounces uncooked linguine
  • 1/4 pound fresh or frozen sea scallops, sliced into thin rounds
  • 1/2 cup diced sweet red pepper
  • 1 garlic clove, minced
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1 teaspoon olive oil
  • 2 tablespoons grated Parmesan cheese


  1. Cook linguine according to package directions. Meanwhile, in a large skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture with linguine. Sprinkle with Parmesan.

Nutrition Facts

1 cup: 348 calories, 10g fat (2g saturated fat), 23mg cholesterol, 335mg sodium, 46g carbohydrate (0 sugars, 3g fiber), 20g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

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