Scallop Anchovy Scampi

Scallop Anchovy Scampi

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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.


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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