This linguine with scallops is a quick, healthy meal. Good enough for holidays or guests! Tastes best with fresh scallops. Most of the prep can be done while the water boils and pasta cooks. Quick and easy.
Ingredients
- linguine: 1 pound
- onion: 1 piece (chopped)
- slices bacon: 6 piece (diced)
- sea scallops, halved horizontally: 1 pound
- garlic: 3 clove (minced)
- red pepper flakes: 0.5 tsp
- ground black pepper: 0.5 tsp
- salt: 0.5 tsp
- dry white wine: 0.5 cup
- Italian parsley: 0.33333 cup (chopped)
- pinch lemon zest: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to bite, about 11 minutes; Drain.
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Heat a skillet over medium heat; Cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; Cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute.
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Remove the skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.
