Scallop Anchovy Scampi

    40 minutes

    Serve this delicious seafood pasta with crusty bread for an easy weeknight meal. You can thicken the sauce with a little cornflour if you like.

    14 people made this

    Serves: 4 

    • 450g linguine
    • 45g tinned anchovy fillets with oil
    • 1/2 onion, minced
    • 3/4 cup chicken stock
    • 1/4 cup white wine
    • 1 teaspoon minced garlic
    • 1/2 teaspoon dried parsley
    • 330g sea scallops
    • 1 pinch salt and pepper to taste

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    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 frypan over medium heat; cook and stir the anchovies with the oil in the frypan 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 and parsley. Add the scallops to 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.

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    Reviews in English (15)


    Your idea for adding the clams is a great one! I wrote the recipe as a sort of starting point, but you can add whatever seafood you like. We've added some clams (and their juice for added flavor) and mussels.  -  11 Feb 2009  (Review from Allrecipes USA and Canada)


    This was really very good, worthy of a fine restaurant type food..husband loved it, but would consider adding clams and such to it. We will be making this again!  -  09 Feb 2009  (Review from Allrecipes USA and Canada)


    We really liked this, and found it to be a very nice, quick meal. Kids age 10, 7 and 4 all loved it. We all agreed that we would like it to have more sauce next time, so I will double that part. My pasta drank up all of the sauce, but it was so delicious, I don't blame that pasta! I made it as written, and didn't add the salt and pepper. I know many people will leave out the anchovies, but that is really the key to the flavor of this dish. I don't tell my kids about it until they are loving it!  -  02 Nov 2009  (Review from Allrecipes USA and Canada)