Scallops Pan Seared on Linguine with Tomato Cream

Indulge in the luxurious flavors of this Pan-Seared Scallops on Linguine with Tomato Cream recipe, where tender, golden-crusted sea scallops crown a bed of al dente linguine coated in a velvety tomato cream sauce. A perfect harmony of fresh garlic, shallots, and a splash of dry white wine creates a fragrant base, while heavy cream and parmesan cheese combine for a rich, decadent finish. The dish is elevated with a bright hint of fresh basil and a touch of optional red pepper heat for depth. Quick and elegant, this recipe is ready in just 40 minutes, making it ideal for both a special weeknight dinner or an impressive date-night meal. Pair it with your favorite crisp white wine and savor every bite!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 pieces sea scallops
• 12 ounces linguine pasta
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic cloves, minced
• 1 piece shallot, finely chopped
• 1 cup heavy cream
• 1 cup canned crushed tomatoes
• 1 cup parmesan cheese, grated
• 0.5 cup dry white wine
• 2 tablespoons fresh basil, chopped
• 0 to taste salt
• 0 to taste black pepper, freshly ground
• 0.25 teaspoon red pepper flakes (optional)

Directions

Step 1

Pat the scallops dry with paper towels and season both sides with a pinch of salt and freshly ground black pepper. Set aside.

Step 2

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

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer without crowding the pan. Sear for 2-3 minutes on each side until golden brown and opaque in the center. Remove the scallops to a plate and keep warm.

Step 4

Reduce the heat to medium and add 1 tablespoon of olive oil and the butter to the skillet. Add the minced garlic and chopped shallot. Sauté for 2 minutes, stirring frequently, until softened and fragrant.

Step 5

Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the skillet. Let it reduce by half, about 2 minutes.

Step 6

Stir in the crushed tomatoes and heavy cream. Add salt, black pepper, and red pepper flakes (if using) to taste. Simmer for 5 minutes, allowing the sauce to thicken.

Step 7

Stir in the grated parmesan cheese until melted and smooth. If the sauce becomes too thick, add a bit of the reserved pasta water to reach your desired consistency.

Step 8

Add the cooked linguine to the skillet and toss to coat the pasta evenly in the tomato cream sauce. Remove from heat.

Step 9

To serve, divide the linguine among four plates or bowls. Top each serving with three scallops and a sprinkle of fresh chopped basil. Serve immediately.

Nutrition Facts

Serving size	(1127.7g)

Amount per serving	% Daily Value*
Calories	2274.6

Total Fat 173.6g	0%
Saturated Fat 85.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 529.6mg	0%
Sodium 6512.1mg	0%
Total Carbohydrate 40.2g	0%
Dietary Fiber 5.1g	0%
Total Sugars 11.1g
Protein 110.0g	0%

Vitamin D 0IU	0%
Calcium 1037.9mg	0%
Iron 4.6mg	0%
Potassium 2110.5mg	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: 72.2%

Protein: 20.3%

Carbs: 7.4%