scallops with zucchini & sun-dried tomato linguine

Name: Scallops With Zucchini & Sun-Dried Tomato Linguine
Yield: 2
Cuisine: American
Ingredients: 6 ounce(s) packaged fresh linguine; 1/3 pound(s) fresh scallops; 1/2 teaspoon(s) Kosher salt; 1/4 teaspoon(s) freshly ground black pepper; 1 - zucchini; 3 tablespoon(s) butter, divided; 3 tablespoon(s) olive oil, divided; 1 small shallot, minced; 2 clove(s) garlic, minced; 1/3 cup(s) minced sun-dried tomatoes in oil, drained well; 1/2 teaspoon(s) Meyer lemon zest; 2 teaspoon(s) Meyer lemon juice; 2 tablespoon(s) chopped fresh basil; 1/4 cup(s) finely grated Parmesan cheese; 1 tablespoon(s) oil from jar of sun-dried tomatoes; - additional lemon wedges, fresh basil and grated Parmesan cheese for garnish

(1 RATING)

134 Pinches 2 Photos

Debbie Reid

Clearwater, FL

Updated on Oct 1, 2015

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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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

prep time

cook time

method Stove Top

yield 2 serving(s)

Ingredients

6 ounces packaged fresh linguine
1/3 pound fresh scallops
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 - zucchini
3 tablespoons butter, divided
3 tablespoons olive oil, divided
1 small shallot, minced
2 cloves garlic, minced
1/3 cup minced sun-dried tomatoes in oil, drained well
1/2 teaspoon Meyer lemon zest
2 teaspoons Meyer lemon juice
2 tablespoons chopped fresh basil
1/4 cup finely grated Parmesan cheese
1 tablespoon 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

Step 1

Prepare linguine according to package directions; set aside.

Step 2

Pat dry the scallops. Season with salt and pepper; set aside.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7

Add remaining 1 tablespoon oil to the linguine; toss to coat.
Step 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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