Linguine with Sautéed Scallops and Peas
A light, elegant pasta dish featuring plump scallops seared to perfection and tossed with fresh peas in a garlicky lemon-infused sauce. This italian-inspired pasta ready in about 35 minutes pairs linguine, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz linguine
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1/4 tsp red pepper flakes
- 1 lb, trimmed sea scallops
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup fresh peas
- 1 tbsp lemon juice
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Bring 4 quarts of water to a rolling boil in a large pot, add 1/4 cup salt, then add 8 oz linguine and cook for 8 minutes until al dente, reserving 1 cup pasta water before draining.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat, add 3 minced garlic cloves and 1/4 tsp red pepper flakes, and cook for 1 minute until fragrant and garlic is golden, stirring constantly.
- Step 3: Add 1 lb scallops to the skillet, season with 1/2 tsp salt and 1/4 tsp pepper, and cook for 3 minutes per side until golden brown and opaque, then transfer to a plate.
- Step 4: Return the skillet to medium heat, add 1 cup fresh peas and 1 tbsp lemon juice, and cook for 2 minutes until peas are bright green and tender.
- Step 5: Add the drained linguine to the skillet along with 1/2 cup reserved pasta water, toss vigorously for 1 minute until sauce thickens and coats the pasta, then stir in the cooked scallops and 2 tbsp chopped parsley.
Frequently asked questions
How long does Linguine with Sautéed Scallops and Peas take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Linguine with Sautéed Scallops and Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep linguine from drying out.
Can I substitute ingredients in Linguine with Sautéed Scallops and Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Linguine with Sautéed Scallops and Peas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Linguine with Sautéed Scallops and Peas?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My family devoured this! The scallops were tender and the linguine was cooked just right. Will make again.
- ★★★★★
Loved it! The recipe was easy and the dish was elegant.
- ★★★★★
This was absolutely delicious! The scallops were perfectly seared and the peas added a lovely sweetness. Served with a glass of white wine, it was a perfect weeknight dinner.
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