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Scallops L’Orange & Linguine

Tender seared scallops on a bed of linguine and drizzled with an orange & wine pan sauce. Heaven! Did you know that tomorrow is National Linguine Day? Why not celebrate it with a batch of this?

Scallops L'Orange with Linguine from The Foodie Army Wife

To begin, trim and pat dry 2 pounds of sea scallops. Lightly sprinkle with sale & pepper.

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Begin cooking your linguine.

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In a non-stick skillet, heat a tablespoon of butter. Cook the scallops on medium high heat until just golden about a minute on each side. Work in batches so you don’t crowd them.

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Set the scallops in a dish and cover to keep warm.

Reserve some of the pasta water just before you drain the linguine.

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Pour 2/3 cup of sweet white wine in the skillet.

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Add in about a tablespoon of fresh orange zest.

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Squeeze in the juice of the orange and pour in a half cup of the pasta water.

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Finally, add in a tablespoon of butter and let this simmer together over low heat for just a minute.

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Set the scallops in the pan for just a moment to warm them back up.

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Place the linguine in a serving dish. Pour the scallops and sauce over the pasta.

Scallops L'Orange with Linguine from The Foodie Army Wife

 

Scallops L'Orange with Linguine from The Foodie Army Wife

Enjoy!

Scallops L'Orange with Linguine from The Foodie Army Wife

Scallops L'Orange and Linguine

Scallops L'Orange and Linguine

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Tender seared scallops on a bed of linguine and drizzled with an orange & wine pan sauce. Heaven!

Ingredients

  • 1 lb linguine, cooked according to package directions, reserving ½ c pasta water
  • salt & pepper
  • 2 lb sea scallops
  • 2 Tb butter, divided
  • ⅔ c sweet white wine
  • 1 orange

Instructions

  1. To begin, trim and pat dry the sea scallops. Lightly sprinkle with salt & pepper.
  2. Begin cooking your linguine. In a non-stick skillet, heat a tablespoon of the butter.
  3. Cook the scallops on medium high heat until just golden- about a minute on each side. Work in batches so you don’t crowd them.
  4. Set the scallops in a dish and cover to keep warm. Reserve some of the pasta water just before you drain the linguine.
  5. Pour the white wine in the skillet. Add in about a tablespoon of fresh orange zest from the orange. Squeeze in the juice of the orange and pour in a half cup of the pasta water.
  6. Finally, add in the remaining tablespoon of butter and let this simmer together over low heat for just a minute. Set the scallops in the pan for just a moment to warm them back up.
  7. Place the linguine in a serving dish. Pour the scallops and sauce over the pasta.

Enjoy!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 370 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 72mg Sodium: 1092mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 36g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

5 thoughts on “Scallops L’Orange & Linguine”

  1. How many is this supposed to serve? I only cook for 2 people, so would probably reduce the amount I cook because of that. This dish definitely makes celebrating national linuine day worthwhile… :-)

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