Past Recipes
Spicy Scallop Linguine

Spicy Scallop Linguine with Creamy Marinara and Parsley Breadcrumbs

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This spicy linguine earns such stellar ratings and reviews from Plated customers, we just have to keep bringing it back on a regular basis. Crushed red pepper gives the sauce its signature kick, and pairs perfectly with the buttery, naturally sweet bay scallops. Sprinkle over the parsley breadcrumbs, cue up the Sinatra, and get ready for a pasta experience everyone will love.

  • Spicy
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Andrea

By Chef Andrea

  • Calories 730
  • Protein 31g
  • Total Carb 85g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • bay scallops
    • 10 ounces
    • bay scallops
  • parsley
    • 1/8 ounce
    • parsley
  • shallot
    • 1
    • shallot
  • garlic
    • 2 cloves
    • garlic
  • unsalted butter
    • 2 packets
    • unsalted butter
  • Italian dried herb mix
    • 1/2 teaspoon
    • Italian dried herb mix
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • whole peeled tomatoes
    • 1 can
    • whole peeled tomatoes
  • white wine
    • 1/4 cup
    • white wine
  • sugar
    • 1/4 teaspoon
    • sugar
  • linguine
    • 6 ounces
    • linguine
  • panko breadcrumbs
    • 3 tablespoons
    • panko breadcrumbs
  • heavy cream
    • 2 ounces
    • heavy cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • 10" medium high-sided pan
  • 10" medium pan

Allergens

Crustacean Shellfish, Milk, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a large pot of water to a boil over high heat. Pat scallops dry, place on a paper towel–lined plate, and season with ½ teaspoon salt. Rinse parsley; roughly chop leaves, discarding stems. Peel shallot and mince. Mince garlic. Heat 1 packet butter in a medium high-sided pan over medium heat. When butter is foamy, add dried herb mix, crushed red pepper, shallot, and garlic. Cook, stirring, until fragrant, 3-4 minutes.

  2. Simmer sauce

    Simmer sauce

    While aromatics cook, pour whole tomatoes and their juices into a large bowl; gently squeeze to break into bite-size pieces. Increase heat under pan with aromatics to medium high. Add wine and cook until reduced by half, 1-2 minutes. Add sugar, crushed tomatoes, and half of parsley. Simmer, stirring occasionally, until sauce has thickened, 7-9 minutes. Remove pan from heat; season with ½ teaspoon salt and pepper.

  3. Cook linguine

    Cook linguine

    While sauce simmers, season boiling water generously with salt. Stir in linguine and cook until al dente, about 8 minutes. Reserve 1 cup pasta cooking water, then drain and set aside. Meanwhile, heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add breadcrumbs and toast, stirring, until golden, 2-3 minutes. Transfer breadcrumbs to a small bowl and set aside. Wipe pan clean for the next step.

  4. Sear scallops

    Sear scallops

    Pat scallops very dry with paper towel. Heat 2 teaspoons olive oil in pan from breadcrumbs over medium-high heat. When oil is shimmering, add scallops and sear, without stirring, 2 minutes (to keep them from sticking to the pan). Stir scallops and cook until opaque and cooked through, 1 minute more. Remove pan from heat.

  5. Finish linguine

    Finish linguine

    Return pan with sauce to medium-high heat. Stir in 2 tablespoons heavy cream to warm through, about 1 minute. Add cooked linguine and remaining butter and toss to coat. Adding 2 tablespoons at a time, stir in reserved pasta cooking water until sauce is silky and clings to pasta (you likely won't need to use all of the pasta water). Remove pan from heat. Save remaining cream for your morning coffee.

  6. Plate spicy scallop linguine

    Plate spicy scallop linguine

    Add remaining parsley to bowl with toasted breadcrumbs and toss to combine. Using a slotted spoon to leave excess moisture behind, transfer scallops to pan with pasta and toss to combine. Divide spicy scallop linguine between serving plates, garnish with parsley breadcrumbs, and dig in!

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