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

First Published: 05/11/2015
Last Reviewed: 05/11/2015

seared scallops
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!
seared scallops over lemon linguine and peas label