Scallops Pan Seared on Linguine with Tomato Cream
Indulge in the luxurious flavors of this Pan-Seared Scallops on Linguine with Tomato Cream recipe, where tender, golden-crusted sea scallops crown a bed of al dente linguine coated in a velvety tomato cream sauce. A perfect harmony of fresh garlic, shallots, and a splash of dry white wine creates a fragrant base, while heavy cream and parmesan cheese combine for a rich, decadent finish. The dish is elevated with a bright hint of fresh basil and a touch of optional red pepper heat for depth. Quick and elegant, this recipe is ready in just 40 minutes, making it ideal for both a special weeknight dinner or an impressive date-night meal. Pair it with your favorite crisp white wine and savor every bite!
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Recipe Information
Ingredients
- 12 pieces sea scallops
- 12 ounces linguine pasta
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 1 piece shallot, finely chopped
- 1 cup heavy cream
- 1 cup canned crushed tomatoes
- 1 cup parmesan cheese, grated
- 0.5 cup dry white wine
- 2 tablespoons fresh basil, chopped
- to taste salt
- to taste black pepper, freshly ground
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Pat the scallops dry with paper towels and season both sides with a pinch of salt and freshly ground black pepper. Set aside.
Cook the linguine in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer without crowding the pan. Sear for 2-3 minutes on each side until golden brown and opaque in the center. Remove the scallops to a plate and keep warm.
Reduce the heat to medium and add 1 tablespoon of olive oil and the butter to the skillet. Add the minced garlic and chopped shallot. Sauté for 2 minutes, stirring frequently, until softened and fragrant.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the skillet. Let it reduce by half, about 2 minutes.
Stir in the crushed tomatoes and heavy cream. Add salt, black pepper, and red pepper flakes (if using) to taste. Simmer for 5 minutes, allowing the sauce to thicken.
Stir in the grated parmesan cheese until melted and smooth. If the sauce becomes too thick, add a bit of the reserved pasta water to reach your desired consistency.
Add the cooked linguine to the skillet and toss to coat the pasta evenly in the tomato cream sauce. Remove from heat.
To serve, divide the linguine among four plates or bowls. Top each serving with three scallops and a sprinkle of fresh chopped basil. Serve immediately.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 521 mg | 11% | |
*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.
