Gather your family and friends around a big bowl of Linguine with Caramelized Scallops and Broccoli. It's fun, it's festive, and a feast that's fit for a king!
*Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
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
¾ 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 of 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 of 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 ¾ 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!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
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!