Linguine with Bay Scallops Scampi


I love a delicious bowl of pasta filled with luscious morsels. And this Linguine with Bay Scallops Scampi is perfect! My favorite pasta is tossed with sauteed scallops tossed with shallots, garlic, lemon, and wine to make the perfect sauce. This meal is ready in the time it takes to boil the linguine.


Ingredients for Linguine with Bay Scallops Scampi:


2 pounds Bay Scallops

1 pound linguine, cooked according to package directions

1 cup reserved pasta cooking water

1/3 cup minced shallots

6 cloves minced garlic

5 tablespoons unsalted butter

4 tablespoons olive oil

1/4 cup white wine or dry vermouth

zest of 1 lemon

juice of 1 lemon

1/4 teaspoon kosher salt

1/4 crushed red pepper

1/4 cup chopped parsley


Time-Saving Tips: Measure out the ingredients before you start cooking because this meal comes together quickly.

Let's see what we need.

We're ready to cook.



Start cooking the pasta before preparing the scallops.


Add the butter and oil to a pan; melt the butter.


Add the shallots and cook a couple of minutes until softened; stir in the garlic.


Once the pasta is ready, reserve a cup of the cooking water, drain the linguine, and return to the pot. Add the scallops and season with salt and pepper in the saute pan. Saute for about 2 minutes and add the wine; cook for another minute. Turn off the heat and add the lemon zest, juice, crushed red pepper, and parsley; toss and season with more salt and pepper.


Transfer the scallop mixture to the pot of linguine. Gently toss the scallops with the pasta and add a little cooking water to loosen up the mixture. You will not need all of the water.


It's ready! Linguine with Bay Scallops Scampi is so simple to prepare and delicious. This is the perfect meal when you are short on time but still want something special.


Enjoy!


Linguine with Bay Scallops Scampi:


  • 2 pounds Bay Scallops

  • 1 pound linguine, cooked according to package directions

  • 1 cup reserved pasta cooking water

  • 1/3 cup minced shallots

  • 6 cloves minced garlic

  • 5 tablespoons unsalted butter

  • 4 tablespoons olive oil

  • 1/4 cup white wine or dry vermouth

  • zest of 1 lemon

  • juice of 1 lemon

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/4 crushed red pepper

  • 1/4 cup chopped parsley

  • Start cooking the pasta before preparing the scallops.

  • Add the butter and oil to a pan; melt the butter.

  • Add the shallots and cook a couple of minutes until softened; stir in the garlic.

  • Once the pasta is ready, reserve a cup of the cooking water, drain the linguine, and return to the pot. Add the scallops and season with salt and pepper in the saute pan. Saute for about 2 minutes and add the wine; cook for another minute. Turn off the heat and add the lemon zest, juice, crushed red pepper, and parsley; toss and season with more salt and pepper.

  • Transfer the scallop mixture to the pot of linguine. Gently toss the scallops with the pasta and add a little cooking water to loosen up the mixture. You will not need all of the water.

  • Time-Saving Tips: Measure out the ingredients before you start cooking because this meal comes together quickly.