Scallop Linguine


Main Dish
Scallop Linguine

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    Add a little something extra to your pasta night. And by something extra, we mean perfectly-seared scallops.

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    Servings and Ingredients

    Serves 4
    ½ (16-oz.) pkg. dry Hy-Vee linguine
    2 tbsp. Hy-Vee unsalted butter
    1 tbsp. Gustare Vita olive oil
    12 Hy-Vee fresh sea scallops, about 1-lbs.
    ½ tsp. Hy-Vee kosher sea salt
    ½ tsp. Hy-Vee lemon-pepper seasoning
    ½ c. Hy-Vee Short Cuts chopped red onions, finely chopped
    1 c. dry white wine, such as Pinot Girgio
    2 c. fresh spinach leaves, torn and lightly packed
    ½ c. roasted red peppers, drained and chopped
    ¼ c. fresh basil leaves
    ¼ c. fresh Italian parsley, chopped, plus additional for garnish
    1 tsp. lemon zest
    3 tbsp. fresh lemon juice
    ½ c. Hy-Vee Select shredded Romano cheese
    Lemon wedges, for serving

    Things To Grab

    • Large stockpot
    • Colander
    • Large skillet
    • Meat thermometer


    1. Cook pasta according to package directions; drain and set aside.

    2. Heat butter and oil in a large skillet over medium-high heat. Pat scallops dry; season with salt and lemon-pepper seasoning. Carefully ad to skillet; sear 4 minutes or until golden brown and opaque (145 degrees), turning once. Remove from skillet; keep warm.

    3. Add red onions to skillet; cook for 1 minute. Remove skillet from heat; add wine. Return skillet to heat. Scrape brown bits from bottom of skillet. Gently cook wine until reduced by half. Stir in spinach, roasted red peppers, basil, 1/4 cup parsley, and lemon zest and juice. Cook 1 minute.

    4. Add linguine and Romano cheese; heat through. Transfer to a serving bowl; top with scallops. Garnish with additional parsley, if desired. Serve with lemon wedges.

    Nutrition facts


    440 Calories per serving

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 35mg
    • Sodium: 860mg
    • Total Carbohydrates: 52g
    • Protein: 18g

    Daily Values

    Iron 20%
    Calcium 15%
    Vitamin D 0%
    Potassium 6%

    Recipe Source:

    Seasons November 2019