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Linguine with Scallops

Linguine with Scallops

This easy pasta dish is quick enough for a week night but elegant enough for entertaining on the weekend.

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15 min
Prep Time
25 min
Total Time


8 ounces uncooked dried linguine

2 tablespoons Land O Lakes® Butter

1 small (1/2 cup) red bell pepper, chopped

1/3 cup chopped onion

1 teaspoon finely chopped fresh garlic

1 (12-ounce) package frozen bay scallop,  thawed, rinsed, drained

2 tablespoons all-purpose flour

1/2 teaspoon salt

1 cup Land O Lakes® Fat Free Half & Half

3 tablespoons chopped fresh basil leaves  

Pepper, if desired

1/4 cup shredded Parmesan cheese


 *Substitute 1 (12-ounce) package frozen sea scallops, thawed, rinsed, drained, quartered. **Substitute 1 tablespoon dried basil leaves.

How to make

  1. STEP 1

    Cook linguine according to package directions. Drain. Keep warm.

  2. STEP 2

    Meanwhile, melt butter in 10-inch skillet until sizzling; add red bell pepper, onion, garlic, and scallops. Cook over medium heat, stirring occasionally, 3-5 minutes or until scallops are opaque. Remove scallops with slotted spoon.

  3. STEP 3

    Add flour and salt to same skillet with wire whisk. Stir in half & half and basil. Continue cooking, stirring constantly, 3-4 minutes or until mixture comes to a full boil. Stir in cooked scallops and tomatoes.

  4. STEP 4

    To serve, spoon scallop mixture over hot cooked linguine. Season with pepper to taste; sprinkle with Parmesan cheese, if desired.

Nutrition (1 serving)

410 Calories
8 Fat (g)
45 Cholesterol (mg)
540 Sodium (mg)
58 Carbohydrates (g)
3 Dietary Fiber
25 Protein (g)
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