Linguine with Scallops Recipe

Name: Linguine with Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb scallops; 1 tablespoon butter; 1 ½ cups chicken stock; 3 tablespoons lemon juice; ¾ cup fresh parsley, snipped; 2 tablespoons capers; 12 ounces linguine; 1 tablespoon olive oil; ¾ cup dry white wine (or vermouth); ¾ cup green onion, sliced; 1 tablespoon dried dill; ¼ teaspoon pepper

Servings: persons

1 lb scallops
1 tablespoon butter
1 ½ cups chicken stock
3 tablespoons lemon juice
¾ cup fresh parsley, snipped
2 tablespoons capers
12 ounces linguine
1 tablespoon olive oil
¾ cup dry white wine (or vermouth)
¾ cup green onion, sliced
1 tablespoon dried dill
¼ teaspoon pepper

1
Cook linguine according to package directions.
2
In a large skillet, heat butter and oil over medium high heat.
3
Add scallops; cooking for 2 minutes until opaque, stirring constantly.
4
Remove scallops with slotted spoon, leaving juices in pan.
5
Add stock, wine and lemon juice to skillet.
6
Bring to boil and cook for 10 to 12 minutes or until liquid is reduced to 1 cup.
7
Stir in onion, parsley, capers and dill.
8
Reduce heat and simmer, uncovered, for 1 minute.
9
Return scallops to skillet and stir until heated through.
10
Pour scallops and sauce over linguine.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb scallops, 1 tablespoon butter, 1 ½ cups chicken stock, 3 tablespoons lemon juice, and more.

Yes, Linguine with Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine with Scallops

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