Scampi-Style Scallops Over Linguine recipe

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Ingredients

1 (16 ounce) package linguine
1 (2 ounce) can anchovy fillets with oil
½ onion, minced
¾ cup chicken stock
¼ cup white wine
1 teaspoon minced garlic
½ teaspoon dried parsley
⅛ teaspoon seafood seasoning (such as Old Bay®)
12 ounces bay scallops
salt and pepper to taste

Nutrition Info

555.8 calories
carbohydrate: 87.6 g
cholesterol: 60.4 mg
fat: 4.6 g
fiber: 4.1 g
protein: 39.5 g
saturatedFat: 0.8 g
servingSize: -
sodium: 807.4 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

  2. Heat a large skillet over medium heat, cook and stir the anchovies with the oil in the skillet until the anchovies melt into the oil, about 2 minutes, add the onion and cook until translucent, 3 to five minutes. Stir in the chicken stock, wine, garlic, parsley, and seafood seasoning, lie the scallops into the liquid, season with salt and pepper. Bring the mixture to a boil and cook until the scallops are opaque, about 7 minutes. Serve over the cooked linguine.

Recipe Yield

4 servings

Recipe Note

I love scallops, particularly bay scallops. This is a quick and easy way I've found to prepare them. It has become a regular at my house. If you prefer a thicker sauce, make a slurry out of a teaspoon water mixed with a teaspoon of cornstarch and stir into the boiling liquid to tighten it up. Serve with crusty bread for an easy weeknight meal.

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