Scallop Linguine

    45 min

    Fresh scallops are cooked with garlic, onion and white wine, then tossed with linguine. Serve with a sprinkling of Pecorino and fresh parsley.

    266 people made this

    Serves: 8 

    • 4 tablespoons butter
    • 3 cloves garlic, minced
    • 1 large onion, minced
    • 100ml (4 fl oz) dry white wine
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 50g (2 oz) freshly grated Pecorino Romano cheese
    • 1 (500g) tub chicken stock
    • 500g (1 1/4 lb) sea scallops
    • 1 (500g) packet linguine pasta
    • handful chopped fresh parsley

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large frying pan, melt butter over medium heat and sauté garlic and onion until translucent. Add wine, salt, black pepper and cheese.
    2. Add chicken stock and scallops; increase heat and boil rapidly for 5 minutes.
    3. Meanwhile, cook linguine according to packet instructions; drain.
    4. Reduce heat for scallop mixture and add parsley; toss with linguine.


    Always take care not to overcook scallops, as their texture can easily turn rubbery.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (228)


    This was an excellent way to use scallops. However, small bay scallops should never be boiled rapidly, especially for more than a minute or two. I sauteed the onion and garlic for a few minutes, added the scallops and sauteed them for about 4 minutes then removed them from the pan. I then added all the other ingredients and let it cook down to the amount I needed and desire consistency. Returned the scallops and served over angel hair pasta. Excellent!  -  09 Nov 2005  (Review from Allrecipes US | Canada)


    This is by far the best recipe I have ever gotten off this site and believe-you-me I have gotten alot! I did make some changes to the recipe per the reviews of other users. I used a half butter, half olive oil combo instead of margarine...I used scallions instead of the onions....I added shrimp, mushrooms and about 1 1/2 cups of shredded swiss cheese....I used parmesan cheese instead of romano and I only added a little parm during the cooking and added most of it right before serving while I was adding the swiss cheese. This came out delish, it was like being at the olive garden. The only thing that I will change next time is to double the sauce because with the added shrimp and mushrooms the sauce didn't seem too plentiful. I got rave reviews from my bro-in-law and sis and their only complaint was that they wanted more sauce. I served this with garlic bread and the remainder of white wine. Great! One more tip...add the cheese when it is warm, not boiling. So basically take it off the stove and let it set for maybe 5 minutes before adding the cheese. I figured this out the hard way. If you add the cheese when it's too hot it will clump up and stick to everything. The sauce doesn't get creamy that way. Only if you add it when it's warm.  -  28 Jan 2005  (Review from Allrecipes US | Canada)


    This was wonderful!!! I did make three changes and I think they really made this dish a winner; I used butter instead of margarine, doubled the garlic and substituted a can of white clam sauce for the chicken broth. Everything else was fine and my wife and I loved it!!  -  08 Jul 2002  (Review from Allrecipes US | Canada)