Scallops with Zucchini and Sun-Dried Tomato Linguine

Nutritional Information

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Scallops with Zucchini and Sun-Dried Tomato Linguine

BUITONI® Scallops with Zucchini and Sun-Dried Tomato Linguine

Prep: Min

Total: Min

Serves: 2

This BUITONI® Supper Star-winning recipe is a bright, fresh balance of Italian flavors and decadent seafood. The scallops feel special for a date night, but cook quickly, and the zucchini ribbons look beautiful and pair well with the punchy, sun-dried tomato sauce.

 Linguine
Nutritional Facts

Ingredients:

  • 1 package BUITONI Refrigerated Linguine (9 oz.)
  • 1/3 pound fresh scallops
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 zucchini
  • 3 tablespoons butter, divided
  • 3 tablespoons olive oil, divided
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1/3 cup minced sun-dried tomatoes in oil, drained well
  • 1/2 teaspoon Meyer lemon zest
  • 2 teaspoons Meyer lemon juice
  • 2 tablespoons chopped fresh basil
  • 1/4 cup finely grated Parmesan cheese
  • 1 tablespoon oil from jar of sun-dried tomatoes
  • Additional lemon wedges, fresh basil and grated parmesan cheese for garnish

Directions:

Prepare linguine according to package directions; set aside.
Pat dry the scallops, season with salt and pepper, set aside.
Cut the zucchini in half widthwise. Using a potato peeler, peel zucchini into thin strips, then cut the strips in half lengthwise; set aside. Heat 1 tablespoon butter and 1 tablespoon oil in a large, non-stick skillet over medium-high heat. Add in the shallot and garlic, cook for 1 minute. Add in the zucchini and sun-dried tomatoes, cook 1 minute. Lower heat to low, add in the linguine, lemon zest, lemon juice, basil, parmesan cheese, sun-dried tomato oil and 1 tablespoon butter, mix to combine, keep warm over low heat.
Meanwhile, heat a large, non-stick skillet over medium-high heat. Add in remaining 1 tablespoon butter and 1 tablespoon oil. When heated, add in the scallops and cook until golden brown, approximately 2 - 3 minutes. Turn scallops over and cook the second side in the same manner. Add remaining 1 tablespoon oil to the linguine, toss to coat.
To serve, place linguine onto serving platter, making a small well in the center of the pasta. Place the scallops into the center of the pasta. Garnish with additional fresh basil, lemon wedges and parmesan cheese and enjoy!