Scallop Asparagus Linguine

A feast of spring goodness with spinach linguine, asparagus tips, and basil.

April 11, 2011

Serves: 4
Prep: 22 min
Cook: 11min
Total: 33min


  • 1 bunch asparagus, cut diagonally into 2" pieces
  • 8 oz spinach linguine
  • 16 sea scallops (about 1 lb)
  • 1/4 tsp salt
  • 2 tsp olive oil
  • 2 tbsp lemon juice
  • strip lemon zest, 1/2" x 3", thinly sliced
  • 1/4 cup chopped fresh basil
  • additional leaves for garnish


1. In large pot, bring 3 quarts of water to a boil. Add asparagus and cook 1 minute until bright green and crisp tender. Remove with tongs, rinse in cool water, and set aside. In same pot, cook pasta until al dente, about 10 minutes.

2. Season scallops with freshly ground black pepper to taste and half of the salt. Heat 12" skillet over medium high heat. Add oil to pan. Add scallops and cook 5 minutes. Flip scallops and cook until opaque in center, about 3 minutes. Remove from pan and set aside.

3. Combine lemon juice, lemon zest, 1/4 cup of water, and remaining salt in same skillet and cook, stirring until slightly reduced, about 1 minute.

4. Drain pasta and toss with asparagus, basil, and lemon juice mixture. Serve in large bowl topped with scallops and garnished with basil leaves.

Nutritional Facts per serving
Calories     344.5 cal
Fat     4.3 g
Saturated fat     0.4 g
Cholesterol     37.4 mg
Sodium     354.1 mg
Carbohydrates     48.6 g
Total sugars     1.7 g
Dietary fiber     4 g
Protein     27.1 g



Courtesy of the Rodale Healthy Recipe Finder.


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