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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