Scallop Pasta

by Liza Geddes

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Scallop Pasta



  1. 1 box of linguine
  2. 1 lb. of scallops (fresh or thawed from frozen), rinsed, patted dry, and seasoned with salt and pepper
  3. ½ cup of white wine
  4. ½ cup of cream
  5. Zest and juice of ½ of a lemon
  6. Pinch of saffron
  7. 1 shallot, minced
  8. 2 tsp garlic, minced
  9. Butter or olive oil for frying



  1. Cook linguine until al dente according to package directions. Drain and set aside (or, for efficiency’s sake, boil the pasta while you cook the rest).
  2. In a frying pan with high sides, sear scallops on each side until golden and set aside.
  3. In the same pan, sautee onion and garlic until translucent.
  4. Add wine, cream, lemon juice and zest and saffron to make a broth. Cook for a few minutes to mellow out the wine a bit.
  5. Toss cooked pasta and scallops in broth and serve.


Tasty Side

Guilt salad (any greens, any sliced veggies on top, dressed in any light vinaigrette… to help you justify eating a bowl of cream on a Monday night)

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