Linguine pasta with scallops, courgette and tomatoes

    25 min

    Fresh scallops, chopped tomatoes and fresh basil are added to a saute of garlic and courgette, then tossed with spaghetti for a delish seafood pasta. Serve as an main course or starter.

    309 people made this

    Serves: 4 

    • 450g spaghetti or linguine pasta
    • 60ml olive oil
    • 3 cloves garlic, minced
    • 2 courgettes, diced
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried red pepper chilli flakes
    • 40g chopped fresh basil
    • 4 plum tomatoes, chopped
    • 450g sea scallops
    • 2 tablespoons grated Parmesan cheese

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large pot with boiling salted water cook pasta until al dente. Drain.
    2. Meanwhile, in a large frying pan heat oil, add garlic and cook until tender. Add the courgette, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, scallops and fresh basil (if using) and simmer for 5 minutes, or until scallops are cooked.
    3. Pour sauce over cooked pasta and serve with grated Parmesan cheese.

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    Reviews in English (290)


    This was an OK recipe as it stands but needed more flavor. I made it a second time to see if I could spruce it up. It was awesome. I added 1/2 cup of white wine, 2 tablespoons butter, jumbo shrimp and little neck steamers (in their shells).  -  10 Aug 2005  (Review from Allrecipes US | Canada)


    This is an absolutely delicious meal and its just beautiful to look at. It has wonderful texture. Definiely use FRESH Basil. I also added shrimp. After the pasta was cooked I sauteed it in a couple tablespoons of olive oil and minced garlic and tossed the pasta in with the sauce and let it simmer for 5 minutes to soak in the flavors. Its a gorgeous looking dish and so tasty. A perfect summer meal and I'm sure I'll make this quick meal during the Christmas shopping season. Its comfort food also. Hope I can find fresh basil during the winter months.  -  23 Aug 2002  (Review from Allrecipes US | Canada)


    Really delicious. Don't be shy about adding a little more flavor, some more garlic.. add some freshly ground black pepper too. It certainly doesn't need a pound of pasta. I used 1/2 box and it was more than enough. For a healthier option, use whole wheat fettuccine or spaghetti. It adds flavor to the meal. I used sea scallops instead of bay scallops (what the store had, and my personal preference) and they were great. I just chopped them up into smaller, bite-sized pieces. My mom and sister loved it so much, they kept my copy of the recipe and make it all the time.  -  18 Jul 2006  (Review from Allrecipes US | Canada)