Kelleybee's Low Fat Scallops Over Linguine

Elevate your pasta night with Kelleybee's Low Fat Scallops Over Linguine—a deliciously light yet satisfying seafood dish that's perfect for health-conscious foodies. Featuring tender, golden-seared sea scallops paired with al dente linguine and a zesty garlic-lemon sauce, this recipe proves you don't need heavy cream or butter to achieve bold flavors. The addition of crushed red pepper flakes adds a subtle kick, while fresh parsley brings vibrant freshness to the dish. Ready in just 35 minutes, it's the ideal low-fat, high-protein dinner option for busy weeknights or elegant entertaining. Garnish with Parmesan for an optional cheesy finish that ties everything together beautifully!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces Linguine
• 1 pound Large sea scallops
• 2 tablespoons Olive oil
• 3 pieces Garlic cloves, minced
• 3 tablespoons Lemon juice, freshly squeezed
• 0.5 cup Low-sodium chicken broth
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Crushed red pepper flakes
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Grated Parmesan cheese (optional)

Directions

Step 1

Bring a large pot of salted water to a boil and cook the linguine until al dente according to the package instructions. Reserve 1/2 cup of pasta water, then drain and set the linguine aside.

Step 2

Pat the scallops dry with a paper towel and season them with salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the scallops in a single layer and sear for 2-3 minutes on each side until golden brown. Remove the scallops from the skillet and set them aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Sauté the minced garlic until fragrant, about 30 seconds.

Step 5

Deglaze the pan by adding the chicken broth and lemon juice, stirring to scrape up any browned bits from the bottom. Bring the mixture to a simmer.

Step 6

Add the reserved pasta water, cooked linguine, and crushed red pepper flakes to the skillet. Toss to coat the pasta evenly in the sauce.

Step 7

Return the scallops to the skillet along with the chopped parsley. Gently toss to combine and heat everything through for 2-3 minutes.

Step 8

Taste and adjust seasoning as needed with additional salt or black pepper.

Step 9

Serve the scallops and linguine hot, garnished with freshly grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(1066.7g)

Amount per serving	% Daily Value*
Calories	1579.4

Total Fat 52.1g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 233.6mg	0%
Sodium 5155.9mg	0%
Total Carbohydrate 139.6g	0%
Dietary Fiber 7.1g	0%
Total Sugars 3.7g
Protein 137.7g	0%

Vitamin D 0IU	0%
Calcium 744.3mg	0%
Iron 7.1mg	0%
Potassium 1834.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.7%

Protein: 34.9%

Carbs: 35.4%