This simple but elegant pasta is perfect for a casual dinner party or a weeknight family meal. Use your choice of linguine: regular semolina linguine for a classic presentation, or whole wheat or gluten-free linguine or spaghetti for a rustic dish. If you like, serve the pasta with grated parmesan and crushed red chile flakes.
Home » Recipes » Bay Scallop Linguine with White Wine and Parsley
1 pound linguine (regular, whole wheat or gluten-free)
1/2 teaspoon fine sea salt
2 tablespoons extra-virgin olive oil, divided
1 red onion, chopped
4 cloves garlic, sliced
1 1/2 pound bay scallops, side muscle removed
1 cup dry white wine
1 1/2 teaspoon Dijon mustard
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon ground black pepper
Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Drain and toss with 1 tablespoon of the oil; set aside and keep warm.
Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is softened, about 5 minutes. Add scallops, salt and pepper and cook, stirring, for 2 minutes more. Stir in wine and mustard; simmer until scallops are cooked through and some liquid has evaporated, about 3 minutes. Remove from heat and stir in parsley. Transfer reserved linguine to a platter and top with scallops and sauce.
Per Serving:320 calories (45 from fat), 5g total fat, 1g saturated fat, 20mg cholesterol, 500mg sodium, 47g carbohydrates, (2 g dietary fiber, 3g sugar), 18g protein.
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.