Linguine with Broccoli and Bay Scallops
Elevate your weeknight dinner game with this vibrant and flavorful Linguine with Broccoli and Bay Scallops recipe! This dish combines tender linguine, perfectly steamed broccoli, and seared bay scallops, all tossed in a garlicky olive oil sauce brightened with zesty lemon juice and a hint of red pepper flakes. Finished with a generous sprinkle of freshly grated Parmesan cheese and fresh parsley, this recipe strikes the perfect balance between light and indulgent. Ready in just 30 minutes, it’s an ideal option for seafood lovers seeking a quick, healthy, and gourmet pasta dish. Serve it with a wedge of lemon for an extra burst of freshness and transform your table with its elegance and simplicity. For search visibility, remember to tag this as "easy seafood pasta recipe," "linguine with scallops," and "garlic lemon pasta."
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Recipe Information
Ingredients
- 12 ounces Linguine
- 3 cups Broccoli florets
- 1 pound Bay scallops
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 0.5 teaspoons Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- as needed Water for boiling pasta
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
While the pasta cooks, steam the broccoli florets. Fill a saucepan with 1 inch of water and bring it to a simmer. Place the broccoli in a steamer basket over the simmering water, cover, and steam for 4-5 minutes until tender but still bright green. Remove and set aside.
Pat the bay scallops dry with paper towels and season lightly with a pinch of salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the scallops in a single layer and cook for 1-2 minutes per side until they are opaque and slightly golden. Remove the scallops from the skillet and set them aside.
Using the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Add the steamed broccoli, lemon zest, lemon juice, red pepper flakes, salt, and black pepper to the skillet. Toss to combine and heat through for 1-2 minutes.
Return the cooked linguine to the skillet along with the reserved scallops. Toss everything together gently. If the mixture seems dry, add a splash of the reserved pasta water until the desired consistency is reached.
Sprinkle Parmesan cheese and fresh parsley over the pasta. Adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with extra Parmesan and a wedge of lemon if desired.
Nutrition Facts
Calories |
1577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4838 mg | 210% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 6.2 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 697 mg | 54% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1784 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
