Linguini and Scallops Ala Greek

Delight your taste buds with this Mediterranean-inspired Linguini and Scallops Ala Greek, a vibrant dish that combines tender, golden-seared sea scallops with al dente linguini tossed in a fragrant garlic and white wine sauce. Juicy cherry tomatoes, a splash of zesty lemon juice, and a hint of red pepper flakes create a balance of freshness and subtle heat, while crumbled feta cheese adds a creamy, tangy finish. This recipe is a perfect choice for seafood lovers and weeknight gourmet enthusiasts alike, taking just 35 minutes to prepare. Garnished with fresh parsley and a drizzle of olive oil, this elegant dish is sure to impress at the dinner table.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces linguini pasta
• 1 pound sea scallops
• 3 tablespoons olive oil
• 4 units garlic cloves, minced
• 1.5 cups cherry tomatoes, halved
• 0.5 cup dry white wine
• 2 tablespoons lemon juice
• 0.25 cup fresh parsley, chopped
• 0.5 cup crumbled feta cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional)

Directions

Step 1

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

Step 2

Pat the sea scallops dry with paper towels. Season both sides with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the scallops in a single layer (work in batches if needed) and sear for 2-3 minutes per side until golden brown and just cooked through. Remove scallops from the skillet and set aside.

Step 4

In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 5

Add the halved cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they start to soften and release their juices.

Step 6

Deglaze the skillet with the dry white wine, scraping any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

Step 7

Stir in the lemon juice and half of the chopped parsley. Season with the remaining salt, black pepper, and red pepper flakes (if using).

Step 8

Add the cooked linguini to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add some reserved pasta water, one tablespoon at a time, until desired consistency is reached.

Step 9

Gently fold in the seared scallops, being careful not to break them apart, and cook for an additional 1-2 minutes to warm through.

Step 10

Transfer the linguini and scallops to serving plates or a large serving dish. Sprinkle with crumbled feta cheese and the remaining parsley for garnish.

Step 11

Serve immediately with a drizzle of olive oil and a lemon wedge on the side, if desired.

Nutrition Facts

Serving size	(1347.2g)

Amount per serving	% Daily Value*
Calories	1776.5

Total Fat 63.5g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 239.3mg	0%
Sodium 6426.9mg	0%
Total Carbohydrate 154.6g	0%
Dietary Fiber 11.7g	0%
Total Sugars 10.6g
Protein 128.8g	0%

Vitamin D 0IU	0%
Calcium 491.9mg	0%
Iron 9.9mg	0%
Potassium 2871.9mg	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: 33.5%

Protein: 30.2%

Carbs: 36.3%