Pan Seared Scallops on Linguine with Tomato Cream Sauce
Experience the ultimate seafood indulgence with pan-seared scallops on linguine, bathed in a luscious tomato cream sauce. This recipe combines perfectly golden sea scallops, seasoned and seared to caramelized perfection, with al dente linguine pasta coated in a rich, velvety sauce made from crushed tomatoes, heavy cream, garlic, and a kick of red pepper flakes. Enhanced with fresh basil and grated Parmesan, every bite is a harmonious blend of flavors and textures. With just 40 minutes from start to finish, this elegant yet easy-to-make dish is perfect for a special dinner or a weeknight treat. Serve it with a crisp green salad and a glass of white wine for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 12 oz linguine pasta
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 0.5 tsp crushed red pepper flakes
- 14 oz canned crushed tomatoes
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.25 cup fresh basil, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 lemon, juiced
- 1 tbsp vegetable oil
Instructions
Rinse the scallops under cold water and pat them dry thoroughly with paper towels. Season both sides with a pinch of salt and black pepper.
Cook the linguine according to the package instructions in a large pot of salted boiling water. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the skillet is very hot, add the scallops in a single layer, making sure not to crowd them. Sear for 2-3 minutes per side, until golden brown and opaque in the center. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and the remaining tablespoon of butter. Lower the heat to medium and sauté the minced garlic and red pepper flakes for 1-2 minutes, until fragrant.
Stir in the crushed tomatoes and simmer for 5 minutes, allowing the sauce to reduce slightly. Add the heavy cream, Parmesan cheese, lemon juice, and salt. Stir until combined and creamy.
Add the cooked linguine to the sauce, tossing to coat the pasta evenly. Let it heat through for 2-3 minutes. Adjust seasoning with more salt or pepper if needed.
Plate the linguine and sauce, then top each portion with three seared scallops. Garnish with freshly chopped basil and more Parmesan cheese if desired. Serve immediately.
Nutrition Facts
Calories |
2671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 554 mg | 184% | |
| Sodium | 7410 mg | 322% | |
| Total Carbohydrate | 234.9 g | 85% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 25.6 g | ||
| Protein | 133.5 g | 267% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 862 mg | 66% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3229 mg | 69% | |
*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.
