Linguine with Scallops

    45 minutes

    A lighter and brighter pasta sauce using pesto, white wine, lemon juice and fresh scallops. The perfect summer time pasta.

    116 people made this

    Serves: 6 

    • 500g linguine
    • 1/2 onion, chopped
    • 2 cloves garlic, crushed
    • 3 tablespoons olive oil
    • 1 green capsicum, thinly sliced
    • 10 Swiss brown mushrooms, sliced
    • 2 tablespoons dry white wine
    • 2 tablespoons lemon juice
    • salt and freshly ground black pepper to taste
    • 625g scallops
    • 4 tablespoons good quality shop-bought basil pesto
    • 2 tablespoons finely grated Parmesan cheese

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Cook pasta according to packet instructions. Drain and keep warm.
    2. Meanwhile, in a large frying pan, fry onion and garlic in olive oil until transparent. Add green capsicum and mushrooms. Stir and cook for about 3 minutes. Add dry white wine, lemon juice, salt and pepper to taste and bring to the boil. Add the scallops and toss gently with tongs for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat. Remove frying pan from heat and stir in the pesto.
    3. Toss the warm pasta into the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

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    Reviews in English (104)


    Used different ingredients. My husband and I LOVE this recipe! However I use red peppers instead of the green ones! I always make more so we can have it the next day for lunch!  -  21 Jul 2008


    Altered ingredient amounts. This was delicious - really easy to make and everyone loved it. I made a few changes to the original. I added extra mushrooms, onion and garlic. I used a red pepper instead of green. I also added some basil with the pepper and salt and a little extra wine. I used sea scallops. This is a great recipe and we'll be making it again soon!  -  21 Jul 2008


    Altered ingredient amounts. Very easy to make. My boyfriend said it tasted better than most dishes you order at a restaurant, and he would be proud to serve it to any guests at our house. This is one of the best recipes I have found so far, good combination of flavours. I used red peppers instead of green and added a little more wine and less olive oil. Will keep this and make it again and again!!  -  21 Jul 2008