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Sweet Caramelized Scallops with Linguine, Asparagus and Buttered Breadcrumbs
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4.54 from 15 votes

Seared Scallops with Linguine, Asparagus and Buttered Breadcrumbs

Sweet Caramelized Seared Scallops are what dreams are made of. Especially when served with linguine, asparagus and tossed with buttered breadcrumbs!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Seafood and Pasta
Keyword: seared scallops with linguine
Servings: 6 servings
Calories: 306kcal
Author: Renee - Kudos Kitchen

Ingredients

  • 1/2 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
  • tablespoons butter divided
  • 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: 1serving | Calories: 306kcal | Carbohydrates: 33g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 401mg | Fiber: 3g | Sugar: 2g