Scallops Marinara with Spinach Linguine
Elevate your pasta night with this irresistible Scallops Marinara with Spinach Linguine recipe! Plump, golden-seared sea scallops are paired with a luscious marinara sauce, infused with garlic, oregano, and a touch of red pepper flakes for subtle heat. Nestled over tender spinach-infused linguine, this dish combines the briny sweetness of scallops with the comforting depth of a homemade tomato sauce, finished with fragrant fresh basil and a sprinkle of Parmesan cheese. Ready in just 45 minutes, it’s an elegant yet approachable seafood pasta dish that’s perfect for special occasions or a gourmet weeknight dinner.
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Recipe Information
Ingredients
- 1 pound large sea scallops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 0.25 cup fresh basil leaves, chopped
- 12 ounces spinach linguine
- 0.25 cup grated Parmesan cheese, for serving
Instructions
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Sear the scallops for 2-3 minutes on each side until golden brown and just cooked through. Remove them from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining olive oil and butter.
Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Stir in the crushed tomatoes, tomato paste, oregano, and red pepper flakes. Simmer the marinara sauce for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
While the sauce simmers, bring a large pot of salted water to a boil and cook the spinach linguine according to the package instructions. Drain and set aside.
Return the cooked scallops to the skillet with the marinara sauce and carefully toss to coat them in the sauce. Heat through for 2-3 minutes.
Stir the fresh basil into the marinara sauce right before serving.
Serve the scallops and marinara sauce over the spinach linguine. Top with grated Parmesan cheese and enjoy.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1365 mg | 59% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 10.8 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 131 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1173 mg | 25% | |
*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.
