Scallops Marinara With Spinach Linguine – a delicious recipe with salt, linguine, extra-virgin olive oil, scallops, garlic, tomato sauce. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Bring a large pot of salted water to a boil. Cook the pasta according to package directions.
2
In the meantime, in a saucepan over medium heat, add 2 tablespoons oil and when hot, working in batches, add the scallops and sear on both sides, until golden brown, about 1 to 2 min per side. Remove and set aside.
3
To the pot, add the garlic and cook, stirring, until the garlic begins to brown about 1 minute. Add in the tomato sauce and red pepper flakes and bring to a boil. Lower heat to medium-low and simmer 10 minute. Add the scallops, basil, parsley and lemon juice and cook about 1 minute. Season with salt and black pepper.
4
Drain the pasta and add to the pot with the sauce; toss. Divide the pasta and scallops among bowls, drizzle with olive oil and serve.
263
kcal
Calories
57
g
Carbs
13
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: sea salt, 1 lb spinach linguine, extra-virgin olive oil, 1 lb sea scallops, and more.
Yes, Scallops Marinara With Spinach Linguine 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.
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