Skinnytaste > Main Ingredient > Pasta Recipes > Linguini with Sautéed Scallops and Peas

Linguini with Sautéed Scallops and Peas

This post may contain affiliate links. Read my disclosure policy.
Scallops are great for a quick meal any night of the week and are a real treat. They can be quickly sautéed, then added to salads like this Scallop and Baby Green Citrus Mojo Salad, and this delicious Scallop and Grapefruit Salad, but once in a while when I want something more substantial, I love it with pasta. Here I tossed it with some pasta and peas, for a dinner that took less than 15 minutes to make.

Scallops are great for a quick meal any night of the week and are a real treat. They can be quickly sautéed, then added to salads like this Scallop and Baby Green Citrus Mojo Salad, and this delicious Scallop and Grapefruit Salad, but once in a while when I want something more substantial, I love it with pasta. Here I tossed it with some pasta and peas, for a dinner that took less than 15 minutes to make.

I love sea scallops and it takes very little effort to get delicious results. For best flavor seek out the freshest scallops. Before cooking remove the small, tough muscle attached to the side. You can easily double this recipe for four servings.

Low Fat, Clean Eating

 

Linguini with Sautéed Scallops and Peas

4 from 7 votes
6
Cals:374
Protein:27
Carbs:56
Fat:6.5
Scallops are great for a quick meal any night of the week and are a real treat. They can be quickly sautéed, then added to salads like this Scallop and Baby Green Citrus Mojo Salad, and this delicious Scallop and Grapefruit Salad, but once in a while when I want something more substantial, I love it with pasta. Here I tossed it with some pasta and peas, for a dinner that took less than 15 minutes to make.
Course: Dinner
Cuisine: American
Scallops are great for a quick meal any night of the week and are a real treat. They can be quickly sautéed, then added to salads like this Scallop and Baby Green Citrus Mojo Salad, and this delicious Scallop and Grapefruit Salad, but once in a while when I want something more substantial, I love it with pasta. Here I tossed it with some pasta and peas, for a dinner that took less than 15 minutes to make.
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Yield: 2 servings
Serving Size: 1 cup pasta + 3 scallops

Ingredients

  • 4 oz linguini, whole wheat or low carb
  • 1 cup frozen peas
  • 2 tbsp chopped parsley
  • 1 tsp extra virgin oil
  • 1 tesp butter
  • 6 large sea scallops, cleaned
  • course salt
  • ground pepper

Instructions

  • Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished.
  • Reserve 1/2 cup of pasta water before draining, drain the pasta and return to pot.
  • Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.
  • Meanwhile while the pasta is cooking, season the scallops with salt and pepper.
  • In a large skillet, heat butter over medium flame. Cook scallops until browned on one side, 2 to 3 minutes.
  • Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this
  • by viewing them from the side). Be careful not to overcook or they will become tough.
  • Serve over pasta.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 1 cup pasta + 3 scallops, Calories: 374 kcal, Carbohydrates: 56 g, Protein: 27 g, Fat: 6.5 g, Cholesterol: 40 mg, Sodium: 261 mg, Fiber: 9 g, Sugar: 8 g

Categories:

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




54 comments on “Linguini with Sautéed Scallops and Peas”

  1. This was quite tasty! I didn’t have scallops so I added shrimp instead. I added 1/2 shallot, minced garlic, crushed red pepper, and fresh lemon juice. I also used regular spaghetti instead of linguini. And I didn’t have just frozen peas, so frozen peas and carrots instead! Very good. 

  2. Made this tonight and husband I both agreed it was good but needed a little something-something. It was a little bland. I feel like it needs some heat and acid. I will make again but next time will add some crushed red pepper, garlic and lemon juice.

  3. Make this for dinner tonite, was wonderful. I happened to have bay scallops in the house so that is what I used, very easy, very tasty………I measured out the pasta and thought that it was not going to be enough, but it was perfect.  Thank you

  4. Just fixed this for supper   It was delicious.  My husband liked it   We are on WW  together. 

  5. My partner just cooked these for me and OMG this is the best pasta we’ve ever had at home! made zero changes to your recipe, and will be making it again (weekly i think 🙂 ). so happy i’ve discovered your blog!

  6. Made this for a quick dinner tonight and was very happy! Simple and delicious, one of my favorite combinations 🙂 Thanks! This one's a keeper!

  7. Hi Gina – do you think cilantro would work in place of parsley in this dish? How would you change the recipe to accommodate it? I have a huuuuuge bunch of cilantro in my fridge and need to use it 🙂

  8. Avatar photo
    The Crazy Caziers

    Made this tonight and was SHOCKED that it was such a hit with my 3 picky eaters (6 1/2 yo, 4 1/2 yo and 21 months). They devoured it!! (me too ;))
    Thanks for a great dinner!

  9. I just made this today and it was delicious! I never had the courage to cook with scallops before but it seemed so easy that I was brave enough to try. Thank you!

  10. Avatar photo
    Stephanie Loveridge

    I added 2 cans snow's minced clams and half can of clam juice after sauteeing the scallops. Yum! I also used mini scallops (I thought I was buying the big ones) and cooked them for less time. Sooo good!

  11. Made this tonight with the shrimp substitution because that's what I had — delicious! I was afraid my husband wouldn't like it because we usually eat pasta with more sauce. He loved it! Definitely will keep this one in the rotation.

  12. I think shrimp would be a great substitute or addition to the scallops. And definitely use asparagus! Love skinny taste, use it almost every night for dinner. I have also told countless friends about it, do you need a partner. Lol