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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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
- ★★★★★
Loved it! The recipe was easy and the dish was elegant.
- ★★★★★
My family devoured this! The scallops were tender and the linguine was cooked just right. Will make again.
- ★★★★★
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.
