Imagine a plate that transforms your ordinary dinner into a restaurant-worthy masterpiece in just 35 minutes! This Scallops Red Pepper Broccolini Linguine is not just a meal—it's a culinary adventure that combines the delicate sweetness of perfectly seared sea scallops, the vibrant crunch of broccolini, and the rich, colorful notes of roasted red peppers. Whether you're looking to impress a date, treat yourself to a gourmet experience, or simply elevate your weeknight cooking, this Italian-inspired dish promises to tantalize your taste buds and make you feel like a professional chef.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz linguine
- 1 lb sea scallops
- 1 red bell pepper, sliced
- 1 bunch broccolini, trimmed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Rinse the broccolini under cold water and trim the ends. Slice the red bell pepper into thin strips. Mince the garlic cloves and set them aside. Rinse the sea scallops under cold water and pat them dry with paper towels. This will help them sear nicely.
- In a large pot, bring salted water to a boil. Once boiling, add the linguine and cook according to the package instructions until al dente, usually about 8-10 minutes. During the last 3 minutes of cooking, add the trimmed broccolini to the pot to blanch it. Once done, reserve about 1 cup of pasta water, then drain the linguine and broccolini together. Set aside.
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced red bell pepper and sauté for about 3-4 minutes until it starts to soften. Then, add the minced garlic and continue to sauté for another minute until fragrant. Be careful not to burn the garlic.
- Push the red pepper and garlic mixture to one side of the skillet. Add the remaining tablespoon of olive oil to the empty side of the skillet and allow it to heat up for a moment. Season the sea scallops with salt and pepper on both sides, then carefully place them in the skillet. Sear the scallops for about 2-3 minutes on each side until they are golden brown and cooked through. Avoid overcrowding the pan; you may need to do this in batches.
- Once the scallops are cooked, mix them with the red pepper and garlic in the skillet. Add the drained linguine and broccolini to the skillet, tossing everything together gently. If the pasta seems dry, add a little of the reserved pasta water to achieve your desired consistency.
- Remove the skillet from heat and taste for seasoning, adjusting with more salt and pepper if necessary. Transfer the linguine with scallops and vegetables to serving plates.
- Garnish with freshly chopped parsley before serving. Enjoy your Scallops Red Pepper Broccolini Linguine!
Tips
- Pat scallops completely dry before searing to achieve a beautiful golden-brown crust. Moisture prevents proper caramelization.
- Use medium-high heat when cooking scallops and avoid overcrowding the pan. Cook in batches if necessary to ensure each scallop gets direct contact with the skillet.
- Don't overcook scallops! They should be golden on the outside and slightly translucent in the center. Typically, 2-3 minutes per side is perfect.
- Reserve some pasta water before draining. The starchy water helps create a silky sauce and helps ingredients bind together.
- Fresh parsley isn't just a garnish—it adds a bright, fresh flavor that complements the rich scallops and pasta.
- For best results, use fresh sea scallops and high-quality olive oil to enhance the overall flavor profile of the dish.
Nutrition Facts
Calories: 376kcal
Carbohydrates: 47g
Protein: 24g
Fat: g
Saturated Fat: g
Cholesterol: 50mg
