Linguine with Caramelized Scallops and Broccoli

Gather your family and friends around a big bowl of Linguine with Caramelized Scallops Broccoli. It’s fun, it’s festive, and a feast that’s fit for a king!

It is with great pleasure that I’m taking part in my first ever, Feast of the Seven Fishes event.

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Brought to America from Southern Italy where it is all now but forgotten, the Feast of the Seven Fishes is a meal eaten by Italian-Americans that features (at least) seven fish/seafood dishes.

Along with our hosts, Heather from All Roads Lead to the Kitchen and Lora from Savoring Italy, some bloggers have gotten together to share menu ideas for your Seven Fishes feast.

Along with the traditional seven fish and seafood dishes, we’ve included some side dishes, a palate cleanser, a dessert, and a cocktail for your enjoyment! Please continue to the bottom of the post where you’ll find the links to those other posts.

Since I’m German (not Italian), seafood was never something we ate on Christmas Eve.

Oh sure, there were always the chilled cocktail shrimp with sauce before dinner, but never an abundance of seafood courses, one after the next, building into a crescendo of an under-the-sea wave of culinary delights.

Boy, did we miss out!

It is with this recipe today that I am an honorary Italian, and I appreciate it more than you can know.

Spero che ti piace questo piatto di Linguine con caramellate Capesante e broccoli. E ‘il mio piacere di portare a voi, in questa stagione natalizia 2015.

I hope you enjoy this dish of Linguine with Caramelized Scallops and Broccoli. It is my pleasure to bring it to you for this Christmas season.

LINGUINE WITH CARAMELIZED SCALLOPS AND BROCCOLI   {PRINT THIS RECIPE}

Serves: 6 -8      Prep Time:  15 minutes      Cook Time: 15 minutes

1 pound linguine, cooked according to package directions, drained and kept warm
4 cups fresh broccoli florets
1 pound medium sea scallops, thawed (if frozen) and thoroughly dried with paper towels
Salt and pepper to season scallops
2 tablespoons light-colored oil (I used walnut but canola works well also)
4 tablespoons butter, divided
1 tablespoon fresh lemon juice
½ cup white wine
pinch red pepper flakes (if desired)
1 teaspoon ground ginger, divided
2 cloves garlic, minced
½ cup grape tomatoes, halved
3/4 teaspoon salt
¼ teaspoon black pepper
Parmesan cheese to finish (if desired)

-Cook the linguine according to package directions, drain and keep warm.

-Meanwhile, place the broccoli florets in a microwave-safe bowl. Microwave the florets for 3 minutes, to slightly soften. Remove and set aside.

-Season the scallops with salt and pepper. In a large skillet, brown the dried and seasoned scallops in the oil and 2 tablespoons butter over medium/high heat on both sides. Remove the browned scallops to a plate and keep warm.

-In the same skillet, add the lemon juice, white wine, red pepper flakes, ginger, garlic, and the remaining 2 tablespoons butter. Reduce the heat to low and scrape up the browned bits from the bottom of the skillet to deglaze the pan. Simmer on low for 2 minutes. Pour the sauce into the pot with the cooked linguine. Stir well to combine.

-Add the partially cooked broccoli into the skillet and cook over medium heat for 3 minutes. Add the broccoli, browned scallops, and halved tomatoes into the pot with the linguine and sauce. Season with 3/4 teaspoon salt and ¼ teaspoon pepper.

-Pour the linguine and scallops out into a large platter or bowl and garnish with Parmesan cheese (if desired). Serve immediately and enjoy!

And now, without further ado, let me guide you through the remainder of the Feast of the Seven Fishes dishes with the following amazing recipes:

Salmon Rillettes from Karen’s Kitchen Stories

Marinated Shrimp Salad from A Healthy Life For Me

Pistachio Crusted Baked Cod from Cravings of a Lunatic

Pasta con le Sarde from Savoring Italy

Tuscan Seafood Stew from Food Done Light

Mixed Seafood Risotto from All Roads Lead to the Kitchen

Linguine with Scallops and Broccoli from Kudos Kitchen By Renee

Brussels Sprouts Risotto from Eats Well With Others

Marinated Roasted Vegetables from That Skinny Chick Can Bake

Limoncello Sorbet from Creative Culinary

Zuppa Inglese from Christina’s Cucina

Cranberry Limoncello Spritzer from Snappy Gourmet

So this Christmas Eve, you’d better watch out, you’d better not cry, you’d better not shout, I’m telling you why…Santa and Buddy Elf are coming to town (and they’re bringing wine)!