Scallop Linguine with Sun-Dried Tomatoes and Pine Nuts Recipe

Scallop Linguine with Sun-Dried Tomatoes and Pine Nuts Recipe

How To Make Scallop Linguine with Sun-Dried Tomatoes and Pine Nuts

Tender sea scallops, rich sun-dried tomatoes, and crispy nuts makes up this luscious scallop linguine recipe! Whip up a batch in just 30 minutes.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • ¼cuppine nuts
  • ¾lblinguine
  • 6tbspolive oil
  • lbsea scallops
  • salt
  • ½cupoil sun dried tomatoes,drained, packed
  • 6garlic cloves
  • 6tbspfresh parsley,chopped
  • ½tspred pepper flakes,scant, dried


  1. Heat the oven to 350 degrees F.

  2. Toast the pine nuts in the oven for about 8 minutes until golden brown.

  3. In a large pot of boiling, salted water, cook the linguine for about 12 minutes until just done. Drain the pasta.

  4. Heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.

  5. Season the scallops with ⅛ teaspoon salt. Put the scallops in the pan and sear for 1 to 2 minutes until brown on the bottom. Turn and sear for 1 to 2 minutes longer until brown on the other side.

  6. Remove the scallops and cut them into quarters.

  7. In the same pan, heat the remaining 5 tablespoons oil over moderate heat. Add the tomatoes, garlic, 2 tablespoons of the parsley, the red-pepper flakes, and ½ teaspoon of salt. Cook, stirring, for 1 minute.

  8. Toss with the pasta, scallops, pine nuts, and the remaining 4 tablespoons of parsley.

  9. Serve warm, and enjoy!


  • Calories: 695.18kcal
  • Fat: 28.41g
  • Saturated Fat: 3.70g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 16.64g
  • Polyunsaturated Fat: 5.80g
  • Carbohydrates: 75.70g
  • Fiber: 4.17g
  • Sugar: 5.24g
  • Protein: 34.18g
  • Cholesterol: 40.82mg
  • Sodium: 699.69mg
  • Calcium: 53.10mg
  • Potassium: 871.68mg
  • Iron: 3.38mg
  • Vitamin A: 30.03µg
  • Vitamin C: 11.73mg
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