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    Home » Fish and Seafood Recipes

    Published: Jun 11, 2020 · Modified: May 4, 2022 by Renée · This post may contain affiliate links · 31 Comments

    Seared Scallops with Linguine and Asparagus

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    Closeup title text graphic image of seared scallops with linguine and asparagus recipe

    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!!

    A platter filled with seared scallops, linguine, asparagus, and garnished with lemon slices and breadcrumbs.

    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!

    **Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making seared scallops with linguine and asparagus is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe. 

    Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    Closeup overhead vertical photo of seared scallops with linguine and asparagus on a platter with lemon slices and breadcrumbs.

    The ingredient list:

    **Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

    • 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.

    Super closeup photo of seared scallops with linguine and asparagus on a platter with lemon and toasted breadcrumbs.

    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.

    A closeup overhead photo of scallops with linguine and asparagus, breadcrumbs and lemon slices.

    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!!!

    Vertical photo collage of Scallops with Linguine and asparagus with title text graphics in the center.

    Hungry for more asparagus recipes?

    Saucy Shrimp and Asparagus (pictured below)

    Saucy Shrimp and Asparagus

    Low Calorie Egg White Omelet with Asparagus (pictured below)

    Low Calorie Egg White Omelet with Asparagus

    Couscous with Feta and Asparagus (pictured below)

    Couscous with Feta and Asparagus

    Seared Scallops with Linguine and Asparagus (pictured below) THIS IS THE PLACE!!

    Closeup vertical image of seared scallops with linguine and asparagus on a serving platter with green title text overlay graphics.

    Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's easy yet impressive seafood pasta dish of seared scallops with linguine and asparagus.

    Sweet Caramelized Scallops with Linguine, Asparagus and Buttered Breadcrumbs

    Seared Scallops with Linguine, Asparagus and Buttered Breadcrumbs

    Renee Goerger
    Sweet Caramelized Seared Scallops are what dreams are made of. Especially when served with linguine, asparagus and tossed with buttered breadcrumbs!
    4.57 from 16 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Main Course
    Cuisine Seafood and Pasta
    Servings 6 servings
    Calories 306 kcal

    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!

    Notes

    Tools and equipment:
    1 large high-sided skillet sautee pan, 1 large skillet, mixing bowls, tongs, wooden spoon, chef's knife, cutting board, paper towels, strainer or colander

    Nutrition

    Serving: 1servingCalories: 306kcalCarbohydrates: 33gProtein: 11gFat: 14gSaturated Fat: 4gCholesterol: 22mgSodium: 401mgFiber: 3gSugar: 2g
    Tried this recipe?Let us know how it was!

    I sincerely hope you've enjoyed today's easy, yet impressive seafood pasta recipe for seared scallops with linguine and asparagus as much as I've enjoyed bringing it to you!

    More Fish and Seafood Recipes

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    • Bacon Bloody Mary
    • Dilled Cucumber Salad
    • Shrimp and Asparagus

    Reader Interactions

    Comments

    1. SHARYN says

      June 11, 2020 at 4:30 pm

      5 stars
      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

      Reply
      • Renée says

        June 11, 2020 at 6:04 pm

        Hi, Sharyn.
        I used sea scallops but you can use either kind.
        Thanks for the question.
        Take good care,
        Renee

        Reply
    2. Sophie Heath says

      June 11, 2020 at 3:09 pm

      So delicious! Glad I found this recipe!

      Reply
      • Renée says

        June 11, 2020 at 6:05 pm

        I'm glad you found it too, Sophie. Thanks.

        Reply
    3. Nellie Tracy says

      June 11, 2020 at 2:18 pm

      5 stars
      This recipe is so delicious! One of my new favorites to make for special occasions!

      Reply
      • Renée says

        June 11, 2020 at 6:04 pm

        Mine too, Nellie! Glad you like it!

        Reply
    4. Renée says

      October 21, 2019 at 2:44 pm

      I'm certain you'll enjoy it, Reta! Don't skip the buttered breadcrumbs. They're everything!!
      Enjoy!
      Renee

      Reply
    5. Brandy | Nutmeg Nanny says

      April 07, 2017 at 1:45 pm

      My hubby would lose it over this! Pinning!!

      Reply
      • Renée says

        April 07, 2017 at 4:09 pm

        Thank for the pin. I appreciate it!

        Reply
    6. littleleopardbook says

      April 07, 2017 at 1:35 pm

      I will never say no to scallops! These look delish!

      Reply
      • Renée says

        April 07, 2017 at 4:09 pm

        Thank you so much!

        Reply
    7. Isabelle Boucher says

      April 06, 2017 at 3:58 pm

      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.

      Reply
      • Renée says

        April 09, 2017 at 4:29 am

        I don't normally either, Isabelle. However, sometimes I splurge for special occasions. Glad you like the recipe!

        Reply
    8. Madi says

      April 06, 2017 at 3:58 pm

      Wow! This is such a gorgeous meal!

      Reply
    9. megunprocessed says

      April 05, 2017 at 6:33 pm

      Looks wonderfully flavorful!

      Reply
    10. Sharon @ What The Fork says

      April 05, 2017 at 2:13 pm

      Now that is a delicious looking dish!

      Reply
    11. Kelly Pfeiffer says

      April 05, 2017 at 12:34 pm

      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.) 🙂

      Reply
    12. karyld2016 says

      April 05, 2017 at 10:23 am

      I love everything in this dish! Looks amazing, and I definitely need to try it out

      Reply
      • Renée says

        April 05, 2017 at 12:16 pm

        Thank you! I know you'll enjoy it. Thanks for stopping by and for leaving your comment!

        Reply
    13. Courtney's Sweets (@CourtneysSweets) says

      April 04, 2017 at 6:28 pm

      What a tasty dinner - love these flavors 😀

      Reply
    14. Cookin Canuck says

      April 04, 2017 at 4:32 pm

      Just look at the perfectly golden crust on those scallops! This is one I have to make.

      Reply
    15. Jennifer Farley says

      April 03, 2017 at 9:01 pm

      So many of my favorite things here! I'm Asparagus and scallops are heavenly together.

      Reply
    16. Dorothy Reinhold says

      April 03, 2017 at 7:44 pm

      I love every flavor in this big plate of pasta!

      Reply
    17. Erin @ The Speckled Palate says

      April 03, 2017 at 7:28 pm

      My goodness. What a STUNNING entree! I wish we'd eaten this tonight!

      Reply
    18. Alyssa | EverydayMaven says

      April 03, 2017 at 6:32 pm

      I love the flavors here!

      Reply
    19. Kirsten K. (Comfortably Domestic) says

      April 03, 2017 at 6:08 pm

      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!

      Reply
    20. LaurenKellyNutrition says

      April 03, 2017 at 6:07 pm

      Yay for asparagus season! This looks divine!

      Reply
    21. DESEREE A KAZDA says

      April 03, 2017 at 5:28 pm

      I adore scallops and don't get to eat them as often as I want. This looks so good!

      Reply
    22. foodhuntersguide says

      April 03, 2017 at 2:26 pm

      What a fabulous recipe...those bread crumbs take it over the top

      Reply
    23. Back for Seconds says

      April 03, 2017 at 1:49 pm

      Mmmmm, I love everything in this dish! Looks wonderful!

      Reply
    24. bellalimento says

      April 03, 2017 at 1:21 pm

      I love everything about this pasta dish!

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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