scallops with zucchini & sun-dried tomato linguine

★★★★★ 1
Sirbarney avatar
By Debbie Reid
from Clearwater, FL

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.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 2
method Stove Top

Ingredients For scallops with zucchini & sun-dried tomato linguine

  • 6 oz
    packaged fresh linguine
  • 1/3 lb
    fresh scallops
  • 1/2 tsp
    Kosher salt
  • 1/4 tsp
    freshly ground black pepper
  • 1
    zucchini
  • 3 Tbsp
    butter, divided
  • 3 Tbsp
    olive oil, divided
  • 1 sm
    shallot, minced
  • 2 clove
    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

How To Make scallops with zucchini & sun-dried tomato linguine

  • 1
    Prepare linguine according to package directions; set aside.
  • 2
    Pat dry the scallops. Season with salt and pepper; set aside.
  • 3
    Cut the zucchini in half widthwise. Using a potato peeler, peel zucchini into thin strips, then cut the strips in half lengthwise; set aside.
  • 4
    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.
  • 5
    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.
  • 6
    Meanwhile, heat a large, non-stick skillet over medium-high heat. Add in the 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.
  • 7
    Add remaining 1 tablespoon oil to the linguine; toss to coat.
  • 8
    To serve, place linguine onto a 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. Enjoy!

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