Pan-Seared Scallops on Linguine with Tomato-Cream Sauce

  • booclarendon Posted: 01/30/10
    Worthy of a Special Occasion

    I thought this was amazing! loved it!. I didnt have lime juice so i used lemon instead. I also used whole wheat angel hair pasta instead of linguine. I think this is one of my favorites...and i'm not usually a cream sauce girl.

  • taffyhhh Posted: 05/18/10
    Worthy of a Special Occasion

    I'm not a big fan of cream sauce for pasta but this was outstanding! Used a combination of scallops and shrimp (couldn't justify the cost). Paired with nice crusty french bread. Perfect dinner. Will definetely make again.

  • nicspoon32 Posted: 02/21/09
    Worthy of a Special Occasion

    just ok... added garlic like another rater suggested, but still missing flavor.

  • michellecohen Posted: 02/15/09
    Worthy of a Special Occasion

    We loved this recipe since these are the flavors and ingredients we usually use in cooking. The sauce was thin, but I had no problem with it. We followed the recipe to a T and it was a wonderful light meal for Valentines Day. We hope to make this again sometime soon.

  • Zeegirl602 Posted: 09/22/09
    Worthy of a Special Occasion

    Although I had to make a few changes to accommodate my gluten-free, dairy-free diet, I thought this was solid. Good flavor from the sauce and it came together pretty easily. Here's what I changed: -- 1 cup vegetable broth in place of the wine (might try chicken broth next time as the veggie broth is strong) -- 3 TBSP Hemp milk in place of the cream -- Tinkyada gluten-free linguine instead of regular linguine -- Bay scallops instead of sea scallops (I had on hand. :) I'd probably use more cilantro next time - I couldn't taste it at all. I think this dish would be tasty with shrimp too.

  • kjok1212 Posted: 11/27/10
    Worthy of a Special Occasion

    I agree with others, there is no need to strain the shallot mixture. The tomato cream sauce is tasty, but a bit thin, so I added about a teaspoon of sour cream. The sauce is very good and not too creamy. I would highly suggest that you saute the scallops in butter as just cooking spray won't get the good sear on them like they should have. However, I don't really think the scallops are needed for this recipe, I would maybe use shrimp or have it plain.

  • mlfc15 Posted: 07/30/09
    Worthy of a Special Occasion

    I first made this dish for my husband last Valentine's day. It looked interesting, and I was slightly nervous, but it was an immediate hit. I follow the recipe pretty closely, but now I use whatever white fish I have on hand to save money. It definitely has a distinct flavor, but we love it.

  • 2BPaulaB Posted: 05/26/10
    Worthy of a Special Occasion

    I served this as a special occasion dinner and was not disappointed. The combination of flavors is light and a little tangy. I generally do not like cream sauces but this was not heavy. I splurged and bought scallops from the pricier store and they were delicious. The cilantro flavor was not very strong so one could add more or simply leave it out. I agree this sauce could also work with shrimp and pasta as well.

  • Branch Posted: 02/22/09
    Worthy of a Special Occasion

    I love cilantro and lime and therefore, I very much liked the flavors of this recipe. I see the thinness of the cream sauce and its absorption into the pasta as a plus, assuring flavor in every bite of pasta. In my opinion, the scallops needed a kick - either being marinated or seasoned. I will prepare this recipe again trying lump crab in lieu of the scallops and because I enjoy the flavors so much, I'd make it simply as a pasta dish (omitting the scallops).

  • nottenrose Posted: 05/15/09
    Worthy of a Special Occasion

    We absolutely loved this! It has a much "brighter" sauce (due to the wine and lime juice) than the ordinary cream and tomato sauce, which I usually find too heavy anyway. After reading the complaints about the sauce being runny, I used low-fat cream cheese in place of the whipping cream. This is my standby replacement for cream, and it did the trick. We'll be making this again very soon. My husband says this is his favorite scallop recipe now, and I'm inclined to agree.

  • peggyanne Posted: 02/17/11
    Worthy of a Special Occasion

    loved this recipe but the sauce was too thin. does anyone know the solution. i did not strain the sauce and loved it that way. would make again

  • SusanTL Posted: 02/16/09
    Worthy of a Special Occasion

    All you need to add to this recipe are a couple cloves of garlic, minced. Perfecto!

  • amywalters13 Posted: 03/18/10
    Worthy of a Special Occasion

    Oh my! This was absolutely delicious. I used fat free half and half instead of the cream, because that's what I had on hand, and it was soooo good. this will be a staple in my house. I live on the Gulf of Mexico, so fresh seafood is always in abundant supply. These huge scallops were so tasty. I think it would even be delicious with shrimp.

  • redlips Posted: 04/13/09
    Worthy of a Special Occasion

    It was easy to make and delicious, put a special twist of sophistication and flavor to any night. Next time I will make the sauce a little thicker by adding extra whipping cream. It was a very romantic meal! ps. its important to not overcook the scallops.

  • lwatermulder Posted: 03/06/10
    Worthy of a Special Occasion

    This recipe was excellent! We loved it. I took the advice of a couple other reviewers and added an extra tbsp. of whipping cream, a tbsp. of cream cheese and an extra tbsp. of wine. I also kept some of the shallots and ginger in the sauce. Served with garlic bread and green beans. Will definitely make it again!

  • Cruising28 Posted: 02/16/10
    Worthy of a Special Occasion

    My husband and I LOVED this recipe. I did use a little more pasta but that was the only change I made. This recipe definitely makes our A list.

  • Melhoney1 Posted: 04/05/10
    Worthy of a Special Occasion

    I feel so lucky to have found this recipe. The perfect summer pasta. I did use whole wheat pasta and loved it.

  • Lippsmack Posted: 01/25/10
    Worthy of a Special Occasion

    This dish is amazing. A quirky blend of ginger and cream sauce made all my guests rave. Since I'm gluten-free, I used rice linguine -- which worked perfectly. Would definitely make it again.

  • ktsherman72 Posted: 02/11/10
    Worthy of a Special Occasion

    Great recipe! The flavor was awesome! Creamy, yet light. I tweak it a bit. I added more whipping cream because other raters say it's a bit runny. It still was a bit runny, but the flavor was wonderful. I used basil instead of cilantro and I think that made a difference. I also kept all the solid...didn't throw any of it away. It gave it a lot of flavor. My husband and daughter had seconds...wait..or was it thirds...:-)

  • MimiGee Posted: 02/17/10
    Worthy of a Special Occasion

    This was really good, but had to serve it in bowls. Very liquidy, even though I did reduce the sauce as directed. Used whole wheat pasta. Next time would reduce the lime juice by about half.

  • Perri76 Posted: 02/15/10
    Worthy of a Special Occasion

    My husband and I cooked this recipe last night for V-day together. It's fairly easy to make and the instructions were clear. We served steamed green beans on the side just to get a veggie, and they went well with the pasta. The sauce is just so-so. I took the advice of some of the reviewers and used a little extra cream to make the sauce thicker. The consistency wasn't the problem though... it was just too tangy. I just don't get the lime juice ... it doesn't go with the cream and butter. I was expecting this to taste much better and was very excited about it, but I think you can do much better with scallops in a cream sauce than this recipe.

  • rkdgal Posted: 02/13/10
    Worthy of a Special Occasion

    Very tasty recipe! I used cream cheese as one reviewer suggested, and the results were fantastic. I also added a little sugar, as my lime juice was pretty tangy. Will definitely make again!

  • awheat Posted: 02/15/10
    Worthy of a Special Occasion

    This recipe was AWESOME! TONS of flavor! Would be great as a light summer dish. I doubled it and it didnt make much sauce so I would add more wine in the beginning. I used milk instead of cream and onions and garlic instead of shallots. Next time I will use the cream. I also substituted shrimp for the scallops. It was wonderful! We had garlic french bread and the chocolate bread pudding too. 5 stars!

  • ChickinSanDiego Posted: 02/14/10
    Worthy of a Special Occasion

    I also used lemon instead of lime since I have a meyer lemon tree. This will definitely be made again. My boyfriend doesn't care for scallops much but he ate it all up!

  • Unhjem Posted: 02/09/10
    Worthy of a Special Occasion

    We don't like scallops, so 3/4 pound extra large uncooked shrimp are used instead. Think about doubling the sauce amounts, and have a wonderful bisque for another day

  • EatRunYoga Posted: 02/14/11
    Worthy of a Special Occasion

    I made this for Valentine's Day. My husband and I absolutely loved it! The only reason we rated it with 4 stars instead of 5 was because we wish the recipe made a bit more sauce. Next time I will make more sauce. The flavor of this dish was spectacular! The sauce is light and the Ginger provides a nice bite. I would definitely make it for company!

  • LisaandScout Posted: 02/13/11
    Worthy of a Special Occasion

    I would make a bit more sauce because it is so good. Love the faint taste of ginger but not overwhelming. Husband and son LOVED it. Loved with scallops will try with shrimp next time because of cost of scallops.

  • lilpita Posted: 02/09/11
    Worthy of a Special Occasion

    I made this recipe for Valentine's Day last year, using Scallops for him, and Shrimp for me. Made it exactly as written, no changes. Served it with a green veggie each time, and good crusty bread for mopping up the sauce. He raved about it, and told everyone he knew about this delicious dish. It is a great dish for company as well. We have had it several times since, and it is one of our favorite dishes. Thanks, CL.

  • CSChicago Posted: 02/15/11
    Worthy of a Special Occasion

    Made this for my husband last night and had great flavor. I would not reduce the sauce as much so as to have more in the final dish, but otherwise worked great. I don't like cream sauces and it was light, and my husband raved about it.

  • JannaO Posted: 02/14/11
    Worthy of a Special Occasion

    I made this for my husband for Valentine's Day meal. It was just awesome! Better than any restaurant!

  • SophiM Posted: 02/15/12
    Worthy of a Special Occasion

    Delicious! My boyfriend said the recipe was a "keeper." Serve with french bread to savor all the yummy sauce.

  • LuciaKeller Posted: 02/15/12
    Worthy of a Special Occasion

    I was very disappointed with this recipe. It had very little flavor and the "cream sauce" was not creamy at all. I've cooked with scallops several times, and this was the worst dish. I hated that I wasted the scallops on it! I think the only reason people rated it so high was because scallops are so delicious!

  • iamjenny Posted: 12/07/13
    Worthy of a Special Occasion

    Amazing really this is my new favorite recipe! Disagree with those against the tangy flavor and lime - that's what made this recipe so special! The lime, ginger and cilantro pushed it over the edge. Also disagree with those who said to add more cream, it comes down to what you prefer I guess, but I'm tired of thick heavy sauces and this one was light and fresh.

  • galaxiegirl86 Posted: 02/26/14
    Worthy of a Special Occasion

    I found the sauce a bit bitter. Other than that, it was good, and easy to make.

  • AdrienneRees Posted: 07/21/13
    Worthy of a Special Occasion

    Fantastic!

  • cwbyrum Posted: 04/21/14
    Worthy of a Special Occasion

    Doubled the recipe easily and used crushed tomatoes instead of diced to give it extra smoothness. Served with grilled shrimp and tossed the sauce with linguine. Will likely use a little less lime juice next time and for those of us who like a little heat, a dash or two of Siracha was perfect.

  • sbauc00 Posted: 09/06/13
    Worthy of a Special Occasion

    A very flavorful and elegant dish. I have been making it for about 10 years now. It pairs very well with Mer Soleil Chardonnay. If you think the sauce is too runny, just reduce a little beyond the half cup.

advertisement

More From Cooking Light