For an even richer sauce, consider adding a tablespoon of butter at the end and swirling it in. Fresh parsley can be used in place of dried, if available. Add it at the very end for a burst of fresh flavor. If you prefer a thicker sauce, make a slurry out of a teaspoon of cornstarch mixed with a teaspoon of cold water and stir into the boiling liquid to tighten it up. Serve immediately with crusty bread to soak up the delicious sauce.
Scampi-Style Scallops Over Linguine
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS51
A symphony of the sea, where delicate bay scallops dance in a vibrant scampi-inspired sauce, embracing perfectly cooked linguine. This dish is a weeknight indulgence that brings restaurant-quality flavors to your home, ready in under 30 minutes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate88 g
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Cholesterol60 mg
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Fiber4 g
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Protein40 g
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Saturated Fat1 g
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Sodium807 mg
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Sugar5 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large pot, bring lightly salted water to a rolling boil over high heat. Add the linguine and cook, uncovered, stirring occasionally, until al dente, about 9-11 minutes.
02
StepWhile the pasta cooks, heat a large skillet over medium heat. Add the anchovy fillets with their oil and cook, stirring, until the anchovies dissolve into the oil, about 2 minutes. Add the minced onion and sauté until translucent, about 3-5 minutes.
03
StepStir in the chicken stock, white wine, minced garlic, dried parsley, and seafood seasoning. Bring the mixture to a simmer.
04
StepGently add the bay scallops to the simmering sauce. Season with salt and freshly ground black pepper to taste. Cook until the scallops are opaque and cooked through, about 5-7 minutes, being careful not to overcook them.
05
StepDrain the linguine well and divide it among serving plates. Spoon the scampi-style scallops and sauce over the linguine. Serve immediately.
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RECIPE REVIEWS
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Katarina Casper
May 1, 2025I used vegetable broth instead of chicken stock and it was still amazing.
Janelle Gutkowski
Apr 23, 2025I doubled the garlic because we love garlic!
Kevin Orn
Apr 8, 2025Next time I'll try it with shrimp instead of scallops.
Barrett Kihn
Feb 24, 2025This was so easy and delicious! My family loved it!
Maiya Mosciski
Dec 20, 2024I added a pinch of red pepper flakes for a little heat. Great recipe!
Mary Barrowspfeffer
Nov 30, 2024A squeeze of lemon at the end really brightens up the dish.
Serena Bartell
Nov 24, 2024Be careful not to overcook the scallops, they can get rubbery.
Alfonso Turcotte
Nov 11, 2024Don't skip the anchovies! They add so much flavor.
Issac Mante
Oct 28, 2024This recipe is a lifesaver on busy weeknights.