Linguini with Scallops

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This dish is remarkably easy, and I've found that it tends to impress people. I serve it with some warm sliced bread and a side salad of dark greens in a separate bowl. If I'm putting on a fancy dinner I'll top the salad with a homemade vinaigrette, crumbled goat cheese, and candied walnuts, and serve a dry white wine with the meal. Chardonnays tend to pair well with this dish, or a dry sparkling wine if you want to be especially ostentatious. Yellow by Yellowglen is my favorite inexpensive champagne alternative.

Splash warning: Don't serve this unless you're willing to wash your white tablecloth. This can get a little messy.

This recipe serves four abundantly, or six for lighter servings.


  • Linguini for 4 (a bundle about 1.5" in diameter)
  • 2 tbsp olive oil (I prefer the light variety)
  • 1 8-oz. can of diced tomatoes
  • 1 cup dry white wine
  • 2 cups (about 3/4 lb) scallops - whole bay scallops or sea scallops cut in half
  • 1/4 cup pepperoni, diced
  • 5-7 leaves of fresh basil, cut into small ribbons
  • 1 1/2 cup fresh curly parsley
  • 4-6 cloves fresh garlic, coarsely chopped
  • Salt and pepper to taste


  • Large, deep frying/saute pan
  • Stock pot
  • Tongs


Note: Start the water for pasta when you start the sauce. The water should come to a boil while your scallops are cooking. Don't worry too much about timing, it's okay for one part or another to sit for a minute or two until you catch up.


  • Put olive oil and garlic in your pan and saute gently for about one minute.
  • Add the scallops and cook on medium to medium-high until the scallops' flesh begins to appear opaque instead of translucent, about 5 minutes.
  • Add in the white wine, tomatoes (with all liquid from the can) and pepperoni.
  • Return to heat for 2-3 minutes, then remove from heat.


  • Cook according to the directions on the box. Pasta should be slightly al dente (firm).
  • Drain but do not rinse.


  • Dump the thoroughly-drained pasta into the saute pan. Use the tongs to toss it until the sauce is well mixed with the pasta.
  • Finely chop the parsley. This shouldn't be done too far in advance.
  • Toss the parsely into the pasta and sauce mixture and serve immediately. I recommend using plates with a slight curve or lip to them to prevent messes.

Cleanup & Leftovers[edit]

This dish can be put in an airtight container and stored in the fridge for one day, but I don't recommend keeping it any longer than that. It reheats well in the microwave. Like all tomato-based dishes, it has the potential to stain tableware, so be sure to thoroughly rinse your plates if they are light in color.