Sweet caramelized seared scallops with linguine and asparagus are what dreams are made of. Especially when they're served with toasted buttered breadcrumbs! Somebody pinch me!!
This easy seafood and pasta dish of caramelized seared scallops comes together quickly and with only a small handful of ingredients including one of my all-time favorite springtime veggies...ASPARAGUS!
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The ingredient list:
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- scallops (thawed if previously frozen)
- linguine
- asparagus
- butter
- extra virgin olive oil
- canola oil (or grapeseed oil)
- crushed red pepper flakes
- lemons
- breadcrumbs
- salt and pepper
Kitchen tools and equipment needed:
- 1 large deep-sided skillet
- 1 medium skillet
- strainer or colander
- measuring cups and spoons
- chef's knife
- cutting board
- tongs
- lemon zester
- wooden spoon or spatula
- paper towels
The key to caramelizing scallops:
The key to getting deeply caramelized seared scallops is in making sure the scallops are completely dry before adding them to the hot sauté pan.
Paper towels work wonderfully well for drying scallops.
After the scallops have been added to the hot pan season them with salt and pepper. Allow them to cook for at least 3 minutes (over medium/high heat) before trying to flip them.
If you get antsy and want to flip the scallops too early, they will notify you that you're jumping the gun by not letting go easily from the bottom of the pan.
It's like they're saying "NO, wait! We're not ready!" "Come back in a little while."
But, a word of caution...set a timer if you do decide to step away for a few minutes because it only takes a few minutes to go from beautifully caramelized to burned and ruined.
The story behind this recipe:
This recipe came about because I was trying to figure out a way to use a half a bag of frozen scallops that I'd had in my freezer.
Since I'm a sucker for springtime asparagus, it seemed only fitting to add to the linguine I already had in the cabinet.
And, with a wink and a nod to my grandma and dad, from the recipe I posted several years ago for Grandma's Springtime Asparagus with Seasoned Breadcrumbs, the addition of the buttered breadcrumbs just seemed fitting.
Can shrimp be swapped for scallops in this recipe?
They sure can!
Shrimp will take roughly the same amount of time to cook as the scallops, except you're not looking to sear them.
Make sure you use uncooked shrimp that have the shells removed (tail on, or tails off, it's up to you).
Cook the shrimp just until they're opaque, and a pretty salmon pink color. But be careful not to cook them much after that or they'll get rubbery.
Can broccoli be swapped for the asparagus in this recipe?
Yes! I think that would be equally delicious!
Go ahead and trim and separate the broccoli into florets and continue with the recipe as written.
Easy peasy!
Speaking of peas...(see what I did there?), If you're a fan of peas, toss some frozen peas into the pasta cooking water for the last minute or two of cooking before draining the water. YUM!!!
Hungry for more asparagus recipes?
Saucy Shrimp and Asparagus (pictured below)
Low Calorie Egg White Omelet with Asparagus (pictured below)
Couscous with Feta and Asparagus (pictured below)
Seared Scallops with Linguine and Asparagus (pictured below) THIS IS THE PLACE!!
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Printable Recipe Card
Seared Scallops with Linguine, Asparagus and Buttered Breadcrumbs
Ingredients
- ½ pound scallops thawed (if frozen) and dried with paper towel. Season the scallops with salt and pepper.
- 1 pound dried linguine
- ½ pound fresh asparagus cut into 2" pieces
- ½ teaspoon black pepper
- 2½ tablespoons butter divided
- 2½ tablespoons olive oil divided
- ½ cup breadcrumbs
- pinch red pepper flakes more if desired
- ½ tablespoon fresh lemon zest
- 1 cup chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon canola oil
Instructions
- Cook the linguine in boiling salted water for 8-9 minutes. Add the asparagus pieces in with the pasta and cook for an additional 3 minutes. Drain. Stir in 1½ tablespoons butter, 1½ tablespoons olive oil and black pepper. Remove to a bowl, cover to keep warm.
- Wipe out the skillet with paper towels.
- Melt 1 tablespoons butter over medium heat. Stir in the breadcrumbs, red pepper flakes, lemon zest, and the remaining 1 tablespoons olive oil. Continue to stir the breadcrumbs until they become golden in color. Remove the breadcrumbs to a bowl. Set aside.
- Wipe out the skillet with paper towels.
- Heat the canola oil to the skillet over medium/high heat. Add the scallops and cook until golden (2-3 minutes) before flipping. Flip the scallops and caramelize on the other side until golden brown. Remove the scallops from the pan and keep warm.
- Deglaze the skillet with chicken broth and lemon juice. Making sure to scrape up all the browned bits from the bottom of the pan.
- Pour the sauce over the cooked pasta and asparagus. Stir in most of the buttered breadcrumbs.
- Plate the pasta and top with the caramelized scallops and the remaining breadcrumbs.
- Serve hot and enjoy!
Video
Notes
Nutrition
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SHARYN says
I am going to make this dish as soon as I get to a store. regarding scallops are they bay or sea? or can i use either or. thank you
Renée says
Hi, Sharyn.
I used sea scallops but you can use either kind.
Thanks for the question.
Take good care,
Renee
Sophie Heath says
So delicious! Glad I found this recipe!
Renée says
I'm glad you found it too, Sophie. Thanks.
Nellie Tracy says
This recipe is so delicious! One of my new favorites to make for special occasions!
Renée says
Mine too, Nellie! Glad you like it!
Renée says
I'm certain you'll enjoy it, Reta! Don't skip the buttered breadcrumbs. They're everything!!
Enjoy!
Renee
Brandy | Nutmeg Nanny says
My hubby would lose it over this! Pinning!!
Renée says
Thank for the pin. I appreciate it!
littleleopardbook says
I will never say no to scallops! These look delish!
Renée says
Thank you so much!
Isabelle Boucher says
What a beautiful special-occasion meal! I don't splurge on scallops very often, but when I do, I want them to be the star of the dish... love the way you've paired them with light, fresh flavours.
Renée says
I don't normally either, Isabelle. However, sometimes I splurge for special occasions. Glad you like the recipe!
Madi says
Wow! This is such a gorgeous meal!
megunprocessed says
Looks wonderfully flavorful!
Sharon @ What The Fork says
Now that is a delicious looking dish!
Kelly Pfeiffer says
This looks incredible!!! So Spring-y and delish. I'm antsy too and always want to flip things too early (ie. scallops, pancakes, potstickers, etc.) 🙂
karyld2016 says
I love everything in this dish! Looks amazing, and I definitely need to try it out
Renée says
Thank you! I know you'll enjoy it. Thanks for stopping by and for leaving your comment!
Courtney's Sweets (@CourtneysSweets) says
What a tasty dinner - love these flavors 😀
Cookin Canuck says
Just look at the perfectly golden crust on those scallops! This is one I have to make.
Jennifer Farley says
So many of my favorite things here! I'm Asparagus and scallops are heavenly together.
Dorothy Reinhold says
I love every flavor in this big plate of pasta!
Erin @ The Speckled Palate says
My goodness. What a STUNNING entree! I wish we'd eaten this tonight!
Alyssa | EverydayMaven says
I love the flavors here!
Kirsten K. (Comfortably Domestic) says
I must set a timer or I will invariably flip too early, so I feel your pain. I'm loving the asparagus in this recipe!
LaurenKellyNutrition says
Yay for asparagus season! This looks divine!
DESEREE A KAZDA says
I adore scallops and don't get to eat them as often as I want. This looks so good!
foodhuntersguide says
What a fabulous recipe...those bread crumbs take it over the top
Back for Seconds says
Mmmmm, I love everything in this dish! Looks wonderful!
bellalimento says
I love everything about this pasta dish!