Scallops with Zucchini &Sun-dried Tomato Linguine

Debbie Reid


I created this recipe years ago for a Buitoni contest and it is one of my all time favorite recipes. And I am not saying that because it won! It combines fresh pasta, scallops, zucchini, sun-dried tomatoes, parmesan cheese, basil and lemon. Not only is it delicious, but it is colorful and beautiful on the plate, making an elegant presentation.

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Notes from the Test Kitchen:
Debbie knocked it out of the park with this recipe! There are so many flavors in the sauce and zucchini, I could eat that alone. The scallops on top make this a very impressive dinner.


6 oz
packaged fresh linguine
1/3 lb
fresh scallops
1/2 tsp
kosher salt
1/4 tsp
freshly ground black pepper
3 Tbsp
butter, divided
3 Tbsp
olive oil, divided
small shallot, minced
cloves garlic, minced
1/3 c
minced sun-dried tomatoes in oil, drained well
1/2 tsp
meyer lemon zest
2 tsp
meyer lemon juice
2 Tbsp
chopped fresh basil
1/4 c
finely grated parmesan cheese
1 Tbsp
oil from jar of sun-dried tomatoes
additional lemon wedges, fresh basil and grated parmesan cheese for garnish

Directions Step-By-Step

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 center of the pasta. Garnish with additional fresh basil, lemon wedges and parmesan cheese and enjoy!

About this Recipe

Course/Dish: Pasta, Seafood
Main Ingredient: Pasta
Regional Style: American