Bay Scallops and Linguine with White Wine Sauce

Bay Scallops and Linguine with White Wine Sauce

Serves 4

These scallops are cooked in a rich sauce of white wine, Dijon mustard and fresh parsley and served over a bed of linguine. Simple but elegant, they're perfect for a dinner party or weeknight meal.

  • 3/4 pound dried linguine
  • Salt to taste
  • 1 tablespoon extra virgin olive oil
  • 1 medium red bell pepper, julienned
  • 1/2 cup chopped red onion
  • 1 clove garlic, finely chopped
  • 3/4 pound bay scallops
  • 2/3 cup white wine
  • 1/2 tablespoon Dijon mustard, more to taste
  • 1/4 cup chopped flat-leaf parsley
  • Pepper to taste
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Cook linguine in boiling salted water until al dente, according to package instructions. Drain thoroughly.

Meanwhile, heat olive oil in a skillet over medium high heat. Add peppers, onions and garlic. Cook until vegetables are tender, about 5 minutes, stirring often. Add scallops and cook 1 minute longer. Add wine and simmer for 2 minutes, until scallops are just cooked through. Stir in mustard and parsley. Taste and adjust seasoning with salt and pepper. Serve over linguine.

Nutritional Info: 
Per Serving:460 calories (50 from fat), 5g total fat, 1g saturated fat, 30mg cholesterol, 570mg sodium, 74g carbohydrate (4g dietary fiber, 6g sugar), 26g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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