Simple Scallop Linguine

    40 minutes

    Always take care not to overcook scallops, as their texture can easily turn rubbery. Serve with a garnish of Pecorino Romano and fresh parsley.

    272 people made this

    Serves: 8 

    • 60g butter
    • 3 cloves garlic, crushed
    • 1 large onion, coarsely grated or finely chopped
    • 1/2 cup (125ml) dry white wine
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 cup (60g) freshly grated Pecorino Romano cheese
    • 2 cups (500ml) chicken stock
    • 625g fresh scallops
    • 500g linguine pasta
    • handful chopped fresh parsley

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a large frying pan, melt butter over medium heat and cook the garlic and onion until transparent. Add wine, salt, black pepper and cheese.
    2. Add chicken stock and scallops. Increase heat and cook for 5 minutes until scallops are opaque yet still plump..
    3. Meanwhile, cook linguine according to packet instructions. Drain.
    4. Reduce heat for scallop mixture and add parsley. Toss in the linguine, using 2 spoons until heated through.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (228)


    This was wonderful!!! My wife and I loved it!!  -  08 Oct 2008


    I added prawns. It needs it for a touch of colour. You'll probably want to thicken the sauce. Very good.  -  08 Oct 2008


    Something else. This recipe was so much fun to play with! If you really like to cook (like I do), it's a kick! I doubled butter & wine, used a bunch of spring onions instead, used Parmesano Reggiano; couldn't afford the scallops right now, so I used prawns...YUM!!! My 7 month old son was begging, so we gave him tiny bites of the pasta...he LOVED it, and so did we! When I put the plate in front of my husband, he said, "Oh, wow!" Lots of "m-m-m-m-m's" in the room...thanks!  -  08 Oct 2008