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Tampa Bay Scallops Linguine


creamy scallops over linguine with toasted baguette and lemon
Tampa Bay Scallops Linguine

Looking for an elegant dinner that is at place on a weeknight or special occasion? This Tampa Bay scallops linguine recipe is a rock solid 10/10. Bay scallops are smaller and sweeter than sea scallops and it is a favorite Florida seasonal activity to go scalloping of the brackish waterways! Something amazing happens when you deglaze the pan with the white wine and use the caramelized scallop bits to make the cream sauce! Our SPF 7 adds the perfect amount of salt, pepper, garlic, and sweet vinegar to take the naturally sweet bay scallops to the next level of flavor! Use your favorite white wine or substitute chicken broth if you don’t like to cook with alcohol. This creamy and indulgent scallop pasta dish is uncomplicated, easy to prepare, overflowing with amazing texture and flavor and we bet that you will most likely be asked to make it again!


Those Florida Guys seasonings used in this recipe:


Yields: 4 Servings | Prep Time: 15 Minutes | Total Time: 30 Minutes

Ingredients:

1 tablespoon unsalted butter

1 tablespoon olive oil

4 cloves garlic, minced

1 lb. bay scallops

1 tablespoon SPF 7

1 cup white wine

1 cup heavy cream

½ cup grated parmesan cheese

1 teaspoon lemon juice

8 oz. linguine

Process:

1 | Bring water to a boil in a medium-large pot for pasta and cook according to package instructions for al dente.

2 | Rinse the bay scallops and pat dry.

3 | Season the scallops liberally with SPF 7 and toss to coat.

4 | Add butter and olive oil to a large skillet over medium-high heat.

5 | Add the seasoned scallops to the skillet and sear for 2-3 min on the first side.

6 | Stir to flip and cook another 2 min.

**Bay scallops can delicate and tricky to flip -make sure the pan is well lubricated with the butter and olive oil and be gentle as to not break them up.**

7 | Remove seared scallops from the heat and place onto a dish, set aside

8 | Add garlic to the same skillet and cook for one minute, then deglaze the pan by adding the white wine.

9 | Scrape the bottom to get up the yummy bits of caramelized flavor.

10 | Allow the wine to cook until reduced by half.

11 | Add the heavy cream and grated parmesan cheese to the white wine reduction and stir for 2-3 minutes until sauce begins to thicken.

12 | Drain linguini and add it to the creamy wine sauce, stir well to cover the pasta in the sauce.

13 | Add in the cooked scallops and fresh lemon juice, and lightly toss.

14 | Sprinkle on more SPF 7 to taste and garnish with more parmesan cheese and parsley.

14 | Serve with your favorite crusty baguette and a glass of wine!

15 | Enjoy!


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