This scrumptious scallop linguine recipe takes a delectable twist with the addition of sun-dried tomatoes and pine nuts. The sea scallops bring a touch of the ocean, while the sun-dried tomatoes add a burst of tanginess and the toasted pine nuts impart a crunch that balances out the dish perfectly. The heat from the red pepper flakes is the surprise element that adds a kick to this otherwise comforting dish.
Photos of Scallop Linguine with Sun-Dried Tomatoes and Pine Nuts Recipe
The ingredients list for this recipe is fairly straightforward, with most items likely already in your kitchen. However, sea scallops and sun-dried tomatoes are two ingredients that might require a special trip to the supermarket. Sea scallops, unlike bay scallops, are larger and have a sweet, delicate flavor that is brought out when seared. Sun-dried tomatoes, on the other hand, are not your regular tomatoes. They are ripe tomatoes that are dried in the sun and have an intense sweet-tart flavor. They are usually found in the canned goods aisle.
Ingredients for Scallop Linguine with Sun-Dried Tomatoes and Pine Nuts
Pine nuts: These are the edible seeds of pines. They add a sweet, mild flavor and a crunch to the dish.
Linguine: A type of pasta resembling flattened spaghetti, perfect for soaking up the flavors in this dish.
Olive oil: Used to sauté and bring out the natural flavors of the other ingredients.
Sea scallops: Sweet and delicate, these are the star ingredient of this dish.
Salt: Enhances the flavors of the other ingredients.
Oil sun dried tomatoes: These add a concentrated tomato flavor and a hint of sweetness.
Garlic: Offers a robust, pungent flavor that complements the scallops and tomatoes.
Fresh parsley: Adds a fresh, earthy taste and vibrant color.
Red pepper flakes: Adds a kick of heat to balance the sweetness of the dish.
One reader, Deena Aldana says:
The scallop linguine with sun-dried tomatoes and pine nuts recipe is a delightful blend of flavors and textures. The succulent scallops, paired with the tangy sun-dried tomatoes and crunchy pine nuts, create a truly indulgent dish. The recipe is easy to follow and yields a restaurant-quality meal. Highly recommended!
Techniques Required for Scallop Linguine with Sun-Dried Tomatoes and Pine Nuts Recipe
Prepare the pine nuts: Toast the pine nuts in the oven at 350°F until golden brown, approximately 8 minutes.
Cook the linguine: In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta.
Sear the scallops: Heat 1 tablespoon of oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with salt, then sear until brown on both sides, approximately 1-2 minutes per side. Remove the scallops and cut them into quarters.
Prepare the sun-dried tomato sauce: In the same pan, heat the remaining 5 tablespoons of oil over moderate heat. Add the sun-dried tomatoes, garlic, 2 tablespoons of parsley, red pepper flakes, and salt. Cook, stirring, for 1 minute.
Toss the pasta: Toss the cooked linguine with the sun-dried tomato sauce, seared scallops, toasted pine nuts, and the remaining 4 tablespoons of parsley.
Wine recommendation: Consider pairing the dish with Tocai Friulano, a full and rich white wine with enough crisp acidity to stand up to the tomatoes and a nutty taste that complements the dish.
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.
Serves:
Ingredients
- ¼cuppine nuts
- ¾lblinguine
- 6tbspolive oil
- 1½lbsea scallops
- salt
- ½: 5px; letter-spacing: 2px”>6garlic cloves
- 6tbspfresh parsley,chopped
- ½tspred pepper flakes,scant, dried
Instructions
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Heat the oven to 350 degrees F.
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Toast the pine nuts in the oven for about 8 minutes until golden brown.
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In a large pot of boiling, salted water, cook the linguine for about 12 minutes until just done. Drain the pasta.
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Heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
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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.
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Remove the scallops and cut them into quarters.
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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.
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Toss with the pasta, scallops, pine nuts, and the remaining 4 tablespoons of parsley.
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Serve warm, and enjoy!
Nutrition
- 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
Essential Technique Tip for Scallop Linguine with Sun-Dried Tomatoes and Pine Nuts
When searing scallops, it's crucial to have your pan very hot. This ensures a nice, caramelized crust on the scallops without overcooking them. Also, be sure not to overcrowd the pan, as this can cause the scallops to steam rather than sear. If necessary, sear the scallops in batches to achieve the best result.
Time-Saving Tips for Preparing Scallop Linguine
Prep ahead: Chop vegetables, measure ingredients, and prepare what you can in advance to streamline the cooking process.
One-pot wonders: Opt for recipes that allow you to cook everything in a single pot or pan to minimize cleanup and save time.
Kitchen organization: Keep your kitchen well-organized so you can easily find the ingredients and tools you need while cooking.
Time-saving tools: Utilize kitchen gadgets like food processors, slow cookers, and pressure cookers to expedite meal preparation.
Batch cooking: Prepare large quantities of certain ingredients or dishes and freeze them for future use, cutting down on cooking time for subsequent meals.
Efficient multitasking: Plan your cooking process to maximize efficiency, such as chopping vegetables while waiting for water to boil.
Simplify recipes: Choose recipes with fewer ingredients and simpler cooking techniques to reduce overall preparation and cooking time.
Meal planning: Plan your meals for the week in advance, including leftovers and utilizing similar ingredients in multiple dishes to save time and minimize waste.
Clean as you go: Wash dishes, utensils, and countertops as you cook to maintain a tidy workspace and minimize post-cooking cleanup.
Use convenience products: Incorporate pre-cut vegetables, canned beans, and other convenience products to cut down on prep time without sacrificing flavor.
Substitute Ingredients For Scallop Linguine with Sun-Dried Tomatoes and Pine Nuts Recipe
linguine - Substitute with spaghetti: Spaghetti can be used as a substitute for linguine as they are both long, thin pasta shapes and can be used interchangeably in this recipe.
olive oil - Substitute with avocado oil: Avocado oil has a similar mild flavor to olive oil and a high smoke point, making it a suitable substitute for sautéing the scallops and sun-dried tomatoes.
sea scallops - Substitute with shrimp: Shrimp can be used as a substitute for sea scallops, providing a similar texture and flavor to the dish.
sun-dried tomatoes - Substitute with roasted red peppers: Roasted red peppers can add a sweet and smoky flavor similar to sun-dried tomatoes, and they provide a colorful and flavorful addition to the dish.
garlic - Substitute with shallots: Shallots can be used as a substitute for garlic, providing a milder, sweeter flavor to the dish.
red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can be used as a substitute for red pepper flakes to add heat and spice to the dish.
Presenting Scallop Linguine with Sun-Dried Tomatoes and Pine Nuts
Elevate the scallops: Arrange the seared and quartered scallops in a circular pattern on the plate, creating a visually appealing focal point for the dish.
Garnish with pine nuts: Sprinkle the toasted pine nuts around the scallops, adding a delightful crunch and enhancing the overall presentation.
Create a pasta nest: Twirl a small portion of the linguine into a nest shape and place it alongside the scallops, adding an elegant touch to the plating.
Drizzle with sun-dried tomato oil: Carefully drizzle the sun-dried tomato-infused oil around the plate, adding a burst of color and flavor to the dish.
Sprinkle with fresh parsley: Garnish the dish with a sprinkle of fresh parsley, adding a pop of vibrant green and a hint of freshness to the presentation.
Add a touch of red pepper flakes: Lightly dust the plate with a pinch of red pepper flakes for a subtle hint of heat and a visually striking element.
Consider the plate shape and color: Choose a plate that complements the colors of the dish, such as a white or light-colored plate to allow the vibrant ingredients to stand out.
Maintain balance and symmetry: Ensure that the elements on the plate are balanced and symmetrically arranged, creating a visually appealing and harmonious presentation.
Essential Tools for Making Scallop Linguine
Food processor: A food processor is a versatile kitchen appliance that can be used for chopping, slicing, shredding, and pureeing ingredients. It's great for making sauces, pesto, or finely chopping nuts.
Mixing bowl: A mixing bowl is an essential kitchen tool for combining ingredients, marinating, or preparing salad dressings. It comes in various sizes and materials, such as stainless steel, glass, or ceramic.
Large nonstick frying pan: A large nonstick frying pan is perfect for searing scallops without them sticking to the pan. It allows for even cooking and easy cleanup.
Oven: An oven is used for toasting pine nuts and can also be used for baking and roasting a variety of dishes.
Pot: A pot is essential for boiling the linguine and can be used for cooking soups, stews, and boiling vegetables.
Knife: A sharp knife is necessary for cutting the garlic, parsley, and for quartering the seared scallops.
Colander: A colander is used for draining the cooked linguine after boiling.
Spatula: A spatula is useful for turning the scallops while searing and for tossing the linguine with the other ingredients.
Measuring cups and spoons: Measuring cups and spoons are essential for accurately measuring the olive oil, pine nuts, and other ingredients.
Stove: The stove is used for cooking the linguine, searing the scallops, and preparing the sun-dried tomato and pine nut sauce.
Storing and Freezing Scallop Linguine with Sun-Dried Tomatoes and Pine Nuts
Refrigerate any leftover scallop linguine in an airtight container for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or olive oil to prevent the pasta from drying out.
To freeze, portion the cooled scallop linguine into freezer-safe containers or resealable bags. Remove as much air as possible to prevent freezer burn. Label and date the containers before placing them in the freezer.
Frozen scallop linguine can be stored for up to 2-3 months. To thaw, transfer the container to the refrigerator and allow it to defrost overnight.
When reheating frozen scallop linguine, it's best to thaw it first in the refrigerator. Reheat the thawed pasta gently in the microwave or on the stovetop, stirring occasionally to ensure even heating. Add a small amount of water or olive oil to help restore moisture and prevent the pasta from becoming dry or sticky.
Note: The texture of the scallops may change slightly after freezing and thawing, becoming slightly more firm or chewy. However, the overall flavor of the dish should remain delicious.
How To Reheat Leftover Scallop Linguine with Sun-Dried Tomatoes and Pine Nuts
Preheat your oven to 350°F (175°C). Place the leftover scallop linguine in an oven-safe dish and cover it with aluminum foil. Heat the dish in the oven for about 10-15 minutes, or until the pasta is heated through and the scallops are warm. This method helps to preserve the texture of the pasta and prevents it from becoming too dry.
For a quicker reheating option, use your microwave. Transfer the leftover scallop linguine to a microwave-safe dish and cover it with a damp paper towel. Heat the dish on high power for 1-2 minutes, stirring halfway through to ensure even heating. The damp paper towel will help to keep the pasta moist and prevent it from drying out.
If you prefer a slightly crispy texture, reheat the scallop linguine in a skillet on the stovetop. Add a small amount of olive oil or butter to the skillet and heat it over medium heat. Add the leftover pasta to the skillet and toss it gently to coat it with the oil or butter. Cook the pasta for 3-5 minutes, stirring occasionally, until it is heated through and slightly crispy on the edges.
To maintain the flavor and texture of the sun-dried tomatoes and pine nuts, it's best to store them separately from the pasta and scallops if possible. When reheating the dish, add the sun-dried tomatoes and pine nuts to the pasta during the last few minutes of heating to warm them through and preserve their texture.
If the leftover scallop linguine seems a bit dry after reheating, you can add a small amount of olive oil, butter, or even a splash of white wine to help moisten the pasta and enhance its flavor. Be sure to taste the dish and adjust the seasoning as needed before serving.
Is Making Scallop Linguine at Home Cost-Effective?
The cost-effectiveness of this scallop linguine with sun-dried tomatoes and pine nuts recipe largely depends on the availability and cost of the ingredients in your area. Sea scallops can be a pricier ingredient, but the dish is balanced with linguine and pantry staples. The approximate cost for a household of 4 people would be around $40-$50. Considering the quality and flavors, the overall verdict for this recipe would be 8/10. The combination of flavors and textures makes it a delightful and satisfying dish, suitable for a special family dinner or entertaining guests.
Is Scallop Linguine with Sun-Dried Tomatoes and Pine Nuts Healthy?
This scallop linguine recipe has both healthy and unhealthy aspects. On the positive side:
- Scallops are a lean protein source, low in calories and rich in nutrients like vitamin B12, selenium, and omega-3 fatty acids
- Sun-dried tomatoes provide lycopene, an antioxidant that may help reduce the risk of certain cancers and heart disease
- Garlic offers potential health benefits, such as boosting the immune system and reducing inflammation
- Parsley is a good source of vitamins A, C, and K
However, there are some concerns:
- The recipe uses a significant amount of olive oil, which, while healthy in moderation, can contribute to high calorie intake
- Linguine is a refined carbohydrate, which may cause blood sugar spikes and provide fewer nutrients compared to whole-grain alternatives
- The dish lacks a significant source of vegetables, which are essential for a balanced meal
To make this recipe healthier, consider the following modifications:
- Reduce the amount of olive oil used in the recipe, or use a cooking spray to minimize added fats
- Swap the linguine for a whole-grain pasta alternative, such as whole-wheat linguine or zucchini noodles, to increase fiber intake and reduce the glycemic impact
- Add more vegetables to the dish, such as sautéed spinach, cherry tomatoes, or roasted red peppers, to boost the nutrient content and provide a more balanced meal
- Use a smaller portion of pasta and increase the amount of scallops and vegetables to create a more protein- and nutrient-dense dish
- Experiment with different herbs and spices, like basil or oregano, to add flavor without relying on excessive salt or oil
Editor's Thoughts on This Delightful Scallop Linguine Recipe
The combination of tender scallops, sun-dried tomatoes, and pine nuts in this linguine dish creates a harmonious blend of flavors and textures. The seared scallops add a delightful richness, while the sun-dried tomatoes bring a sweet and tangy depth to the dish. The pine nuts contribute a satisfying crunch, and the hint of red pepper flakes adds a subtle kick. The overall balance of flavors and the suggested wine pairing showcase a thoughtful and sophisticated approach to this recipe. It's a dish that promises to impress and delight the senses.
Enhance Your Scallop Linguine with Sun-Dried Tomatoes and Pine Nuts Recipe with These Unique Side Dishes:
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Why trust this Scallop Linguine with Sun-Dried Tomatoes and Pine Nuts Recipe:
This recipe features fresh sea scallops and aromatic sun-dried tomatoes, combined with the rich flavor of pine nuts and the satisfying texture of linguine. The use of high-quality olive oil and fresh parsley enhances the overall taste and nutritional value. The careful instructions ensure that the scallops are perfectly seared, and the addition of garlic and red pepper flakes infuses the dish with a delightful kick. This harmonious blend of flavors and textures makes this recipe a trustworthy choice for a memorable dining experience.
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