Linguini with Sautéed Scallops and Peas
Scallops are great for a quick meal any night of the week and are a real treat. They can be quickly sautéed, then added to salads, but once in a while when I want something more substantial, I love it with pasta. Here I tossed it with some pasta and peas, for a dinner that took less than 15 minutes to make.
Scallops are great for a quick meal any night of the week and are a real treat. They can be quickly sautéed, then added to salads, but once in a while when I want something more substantial, I love it with pasta. Here I tossed it with some pasta and peas, for a dinner that took less than 15 minutes to make.
- Carbohydrate 40.41859376651 g
- Cholesterol 100.750303726 mg
- Fat 5.42116774363307 g
- Fiber 3.14909531068802 g
- Protein 36.01051509397 g
- Saturated Fat 0.709730433143046 g
- Serving Size 1 1 serving (246g)
- Sodium 2130.19918951187 mg
- Sugar 37.269498455822 g
- Trans Fat 1.37442369798288 g
- Calories 362 calories
Step-by-step
- Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished.
- Reserve 1/2 cup of pasta water before draining, drain the pasta and return to pot.
- Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.
- Meanwhile while the pasta is cooking, season the scallops with salt and pepper.
- In a large skillet, heat butter over medium flame.
- Cook scallops until browned on one side, 2 to 3 minutes.
- Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook or they will become tough.
- Serve over pasta.
A Quick and Delicious Weeknight Meal: Linguini with Sautéed Scallops and Peas
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want is to spend hours in the kitchen. That's why I've become a huge fan of quick, easy, and yet impressively flavorful recipes – and this linguini with sautéed scallops and peas is a prime example. It’s the perfect midweek solution for a satisfying meal that won't leave you feeling drained after a long day.
The beauty of this dish lies in its simplicity. The scallops cook incredibly fast, achieving that perfect balance between tender and slightly firm in a matter of minutes. I love how their delicate sweetness complements the subtle earthiness of the peas and the slight saltiness of the pasta water. The whole process comes together in under 15 minutes, a true lifesaver on those chaotic weeknights. I often find myself making a double portion to have leftovers for lunch the next day—a bonus that adds even more value to this recipe.
What sets this recipe apart, though, isn't just the speed and convenience. It's the surprising elegance of the final dish. The delicate flavor of the scallops elevates this pasta meal beyond the ordinary. It’s restaurant-quality taste without the restaurant price tag or the time commitment. It's a dish that easily impresses guests but is just as satisfying for a quiet weeknight dinner for the family. And, let’s be honest, the ease of cleanup is just as appealing as the wonderful taste.
The fresh parsley adds a bright, herbaceous note, further enhancing the overall taste profile. A simple sprinkle of salt and pepper is all it takes to season the scallops perfectly, allowing their natural sweetness to shine through. The use of whole wheat linguini or low-carb pasta provides a nice hearty texture and helps make the meal a bit more balanced. But honestly, any type of pasta will work beautifully here!
This recipe has become a regular fixture in our family’s dinner rotation. It's adaptable, too. Feel free to experiment with different herbs or add other vegetables like asparagus or zucchini. You can easily customize it to your preference and the season's offerings. The beauty of the recipe lies in its simplicity and room for personalization.
Beyond the practical aspects, this dish is a small act of self-care. It's a reminder that indulging in a delicious and healthy meal doesn't have to be complicated. It's about finding simple pleasures and enjoying the process of creating something nourishing and delightful, even amidst a busy schedule. It is a proof that quick doesn't always have to mean boring or unhealthy. In the end, it's the little moments of joy, like a quick and satisfying dinner, that help us to recharge and face the rest of the week with renewed energy.
So, if you're looking for a quick, elegant, and supremely satisfying meal that's perfect for busy weeknights, look no further. This linguini with sautéed scallops and peas is a recipe you'll come back to time and time again.
Ingredients you'll need:
- Ground pepper
- 1 cup frozen peas
- 2 tbsp chopped parsley
- 4 oz linguini (whole wheat or low carb)
- 1 tsp extra virgin olive oil
- 1 tsp butter
- 6 large sea scallops (cleaned)
- Coarse salt
