Scallop Linguine

    Scallop Linguine


    259 people made this

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

    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.

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