Linguini and Scallops Ala Greek
Delight your taste buds with this Mediterranean-inspired Linguini and Scallops Ala Greek, a vibrant dish that combines tender, golden-seared sea scallops with al dente linguini tossed in a fragrant garlic and white wine sauce. Juicy cherry tomatoes, a splash of zesty lemon juice, and a hint of red pepper flakes create a balance of freshness and subtle heat, while crumbled feta cheese adds a creamy, tangy finish. This recipe is a perfect choice for seafood lovers and weeknight gourmet enthusiasts alike, taking just 35 minutes to prepare. Garnished with fresh parsley and a drizzle of olive oil, this elegant dish is sure to impress at the dinner table.
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Recipe Information
Ingredients
- 12 ounces linguini pasta
- 1 pound sea scallops
- 3 tablespoons olive oil
- 4 units garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 0.5 cup dry white wine
- 2 tablespoons lemon juice
- 0.25 cup fresh parsley, chopped
- 0.5 cup crumbled feta cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguini according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Pat the sea scallops dry with paper towels. Season both sides with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the scallops in a single layer (work in batches if needed) and sear for 2-3 minutes per side until golden brown and just cooked through. Remove scallops from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the halved cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they start to soften and release their juices.
Deglaze the skillet with the dry white wine, scraping any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the lemon juice and half of the chopped parsley. Season with the remaining salt, black pepper, and red pepper flakes (if using).
Add the cooked linguini to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add some reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Gently fold in the seared scallops, being careful not to break them apart, and cook for an additional 1-2 minutes to warm through.
Transfer the linguini and scallops to serving plates or a large serving dish. Sprinkle with crumbled feta cheese and the remaining parsley for garnish.
Serve immediately with a drizzle of olive oil and a lemon wedge on the side, if desired.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.4 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 815 mg | 17% | |
*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.
