Gather your family and friends around a big bowl of Caramelized Scallops with Broccoli, Tomatoes, and Linguine. It's a fun, festive feast that's fit for a king (and queen)!
Are you looking for more fast yet fun and festive Christmas recipes you can share with your family and friends? Look no further. I've got just what you're looking for starting with this 3D Rice Krispies Christmas Tree, Cocoa Krispies Peppermint Bark, Shrimp Cocktail Appetizer Bites, No-Churn Peppermint Schnapps Ice Cream, and Eggnog Pastry Cream Croissants.
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Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment needed:
- How long does this scallop and pasta recipe take from start to finish?
- Post disclaimer:
- What I wrote about this recipe in 2015:
- Tips and tricks for recipe success:
- Can other pasta shapes be used for this recipe?
- Add-in and swap-out suggestions:
- The easy step-by-step photo instructions:
- Additional pasta recipes for you to enjoy:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Kitchen tools and equipment needed:
- large skillet
- chef's knife
- cutting board
- pasta pot (optional)
- large pot
- colander (optional)
- slotted spatula
- measuring cups and spoons
How long does this scallop and pasta recipe take from start to finish?
Approximately 30 minutes.
The caramelizing of the scallops will take the longest but you can do that while the pasta cooks.
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Post disclaimer:
I originally shared this recipe in 2015 when I was a member of a fun cooking group called Sunday Supper.
Every week there was a theme for the recipes and you needed to adhere to that theme for your recipes. I came up with this seafood and pasta dish because the theme for the week was Feast of the Seven Fishes.
What I wrote about this recipe in 2015:
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 recipe for caramelized scallops and pasta. It is my pleasure to bring it to you this Christmas season.
Tips and tricks for recipe success:
Keep the scallops as cold as possible before they hit the skillet and ALWAYS make sure they've been patted dry with paper towels before searing to ensure a deep caramelized color.
Heat the oil in the skillet over medium/high heat until it shimmers before adding the scallops.
Cooking the broccoli florets for 2-3 minutes in skillet after removing the caramelized scallops is a great way to enhance the flavor and bright green flavor of the broccoli.
For the ultimate flavor, make sure to scrape up all the browned bits (the fond) from the bottom of the pan after the lemon juice and wine have been added.
Can other pasta shapes be used for this recipe?
You bet!
Use your favorite or whatever you have on hand.
Add-in and swap-out suggestions:
Feel free to use shelled and deveined shrimp in place of, or in addition to, the scallops if you prefer.
Feel free to swap chicken broth (or stock) in place of the white wine if desired.
You don't have to use red and green vegetables, only, but I was playing with the Christmas theme when I made this recipe.
Other delicious vegetable choices could be: asparagus, red peppers, egg plant, chopped onion, spinach, green beans, peas, zucchini...you get the idea!
Add any chosen vegetable alternative to the skiller for a quick cook as directed in the recipe for the broccoli.
The easy step-by-step photo instructions:
Additional pasta recipes for you to enjoy:
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Caramelized Scallops with Broccoli, Tomatoes and Linguine
Equipment
- microplane for grating cheese (optional)
- colander optional
- paper towels
- garlic press optional
Ingredients
- 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
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- Parmesan cheese to finish if desired
Instructions
- -Cook the linguine according to package directions, drain it, and keep it 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. Brown the dried and seasoned scallops in the oil and 2 tablespoons of butter over medium/high heat on both sides in a large skillet. Remove the browned scallops to a plate and keep warm.
- -Add the lemon juice, white wine, red pepper flakes, ginger, garlic, and the remaining 2 tablespoons of butter in the same skillet. 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 ¾ teaspoon salt and ¼ teaspoon pepper.
- -Pour the linguine and scallops into a large platter or bowl and garnish with Parmesan cheese (if desired). Serve immediately and enjoy!
Notes
Nutrition
I sincerely hope you'll enjoy making (and eating) this festive and colorful seafood and pasta dish as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Barb | Creative Culinary says
I simply love scallops and this dish sounds amazing; now I'm craving then! Great addition to this feast Renee.
Kirsten from http://ComfortablyDomestic.com says
This pasta looks so amazing! All those gorgeous colors and flavors in one dish is certainly worthy of a feast.
bgall says
I LOVE scallops but I have never made them! You've inspired me to try for sure!
Anto says
Never tried scallops. These looks tempting!!
Megan Keno says
Oh wow, my mouth is watering!
Carrie R says
My dad's side of the family is Italian, and we have attended a handful of Christmas dinners with them. It is seafood everything! Your scallops dish looks delicious! 🙂
lauren kelly says
Wow! This is so impressive! What a gorgeous dish!
Krista Rollins says
Holy Hannah... totally drooling looking at this! The caramelized scallops are totally my weakness!
Ashley @ Wishes and Dishes says
The feast of 7 fishes always sounded so fun!! I am Italian but have never participated - love this!!
Back for Seconds says
This looks so delicious and I love the festive colors!
Beth Baumgartner says
This is one loaded linguine!!!
Amy says
This is a wonderful dish, I have eaten a version a friends house during the holidays.
Karen Kerr says
You got an amazing caramelization on those scallops! That dish looks incredible! It's so hard to get that with scallops these days! Gorgeous.
Christie Daruwalla says
You got a beautiful sear on your scallops. Your pasta looks scrumptious for any dinner party.
Lisa Huff says
LOVE scallops! Not only does this sound fabulous I'm in love with your wine glasses! OMG you're so talented!
Liz Berg says
I adore scallops and yours are cooked to perfection! This pasta must taste as fabulous as it looks!
Christina Conte says
Lovely dish for the Feast of the 7 Fishes! Hearty and delicious!
Heather Schmitt-Gonzalez says
Seriously, you can just see the flavor in this beautiful pasta dish - it looks incredible Renee. I love that it is both Christmas and Italian flag colors, as well. 😉 Plus, I want to gobble it up.
Lora says
I loved reading your Italian Christmas wish: bravissima, Renee! Your scallops have been on my mind all week since I saw you post that photo in FB. What a perfect pasta dish for this special feast. Thank you for being a part of our Italian party! Buon Natale, amica mia!