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Seared scallops over lemon linguine and peas

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    Seared scallops over lemon linguine and peas

    Scallops contain vitamin B-12, a nutrient needed to make hemoglobin (an oxygen-carrier) in your red blood cells.


    4 ounces dry whole-grain linguine
    1 cup frozen peas
    1 1/2 tablespoons canola oil, divided
    12 ounces dry sea scallops, rinsed and patted dry
    1 tablespoon unsalted butter
    3 cloves garlic, minced
    1 tablespoon chopped fresh parsley
    1 teaspoon chopped fresh chives
    1 teaspoon fresh lemon zest
    2 teaspoons fresh lemon juice


    1. Cook linguine according to package directions. Add peas in the last 2 minutes of cooking time. Drain. Return to pot and toss with ½ tablespoon oil. Set aside.
    2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add scallops and cook for 2 to 3 minutes. Flip scallops and cook for another 2 to 3 minutes. Remove from skillet and set aside.
    3. Add butter to the skillet with minced garlic. Cook for 1 minute. Add parsley, chives, lemon zest and lemon juice. Cook for 1 minute. Pour sauce over pasta and reheat over medium-high heat.
    4. Reheat scallops in the skillet for 1 minute over medium-high heat. Serve warm scallops over pasta. 

    Makes 2 servings

    Recipe contains: wheat, fish, milk

    Carb choices per serving: 31/2


    Make sure you buy dry scallops when you’re at the fish counter. Dry scallops haven’t had a salt solution added, which makes searing (browning) them a breeze!

    Nutrition Facts