Pasta Recipes / Scallops with Zucchini and Sun-Dried Tomato Linguine
Scallops with Zucchini and Sun-Dried Tomato Linguine

Scallops with Zucchini and Sun-Dried Tomato Linguine

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.
Pin this to your board Nutritional Facts
Ready In 25 mins
Preparation 15 mins
Serves 2 people

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
  • 3 tablespoons olive oil
  • 1  small shallot
  • 2 cloves garlic
  • 1/3 cup minced sun-dried tomatoes in oil
  • 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.

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!

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