Linguini with Scallops Sun Dried Tomatoes and Pine Nuts
Elevate your weeknight dinner with this luxurious Linguini with Scallops, Sun-Dried Tomatoes, and Pine Nuts. This easy yet elegant dish features tender, golden-seared sea scallops paired with the rich, tangy flavors of sun-dried tomatoes and the nutty crunch of toasted pine nuts. A velvety garlic and white wine sauce coats the linguini, while a hint of red pepper flakes and fresh lemon juice adds a subtle kick of brightness. Finished with fresh parsley and an optional sprinkle of grated Parmesan, this restaurant-quality pasta dish comes together in just 35 minutes—perfect for impressing guests or indulging in a special meal at home. Keywords: scallop linguini, sun-dried tomato pasta, gourmet pasta recipe, quick seafood dinner.
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Recipe Information
Ingredients
- 12 oz linguini
- 1 lb sea scallops
- 1 cup sun-dried tomatoes (packed in oil)
- 0.25 cup pine nuts
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic cloves (minced)
- 0.5 cup dry white wine
- 1 tbsp fresh lemon juice
- 0.25 tsp red pepper flakes
- 2 tbsp fresh parsley (chopped)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup grated Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the linguini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Pat the sea scallops dry with paper towels and season with salt and black pepper on both sides.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted and the skillet is hot, sear the scallops in a single layer, about 2-3 minutes per side, until golden and opaque. Remove the scallops from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the sun-dried tomatoes and red pepper flakes, cooking for another 2 minutes.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Stir in the lemon juice and reserved pasta water, then add the cooked linguini to the skillet. Toss to coat the pasta in the sauce.
Add the seared scallops back to the skillet along with the pine nuts. Gently toss to combine and warm the scallops through, about 1-2 minutes.
Remove the skillet from heat and sprinkle with fresh parsley. Adjust the seasoning with additional salt and pepper, if needed.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1831 mg | 80% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.3 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1114 mg | 24% | |
*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.
