Breaded Scallop Linguine

I discovered this Breaded Scallop Linguine during a weekend getaway to a coastal town where seafood was the star of every menu. What struck me immediately was how the simple combination of crispy breaded scallops and linguine created something that tasted so sophisticated. When I got home, I was determined to recreate it. After a few attempts, I realized that the key was treating the scallops with respect – getting them perfectly dry before breading, making sure the pan was hot enough to create that golden crust, and being careful not to overcook them. The addition of sun-dried tomatoes was my own twist, inspired by a jar sitting in my pantry that needed to be used. That happy accident turned out to be the perfect tangy counterpoint to the sweet scallops. I've made this dish countless times since then, and it never fails to transport me back to that little seaside restaurant where I first fell in love with this combination.

Why I love this recipe

I adore this Breaded Scallop Linguine because it transforms simple ingredients into something that feels truly special. There's something magical about the contrast between the crispy exterior of the scallops and their tender, almost buttery interior. The way the breadcrumbs take on a golden, parmesan-infused crunch while protecting the delicate scallop meat inside is culinary poetry. I love how the sun-dried tomatoes add unexpected bursts of intense flavor throughout the dish, and the way the pasta serves as the perfect canvas for all these bold elements. The entire dish comes together in about 30 minutes, yet it looks and tastes like something that would take hours to prepare at a high-end restaurant. It's my go-to when I want to impress guests without spending the entire day in the kitchen. And selfishly, I love the little moment of pride I feel when I place this gorgeous dish on the table and see everyone's eyes light up before they've even taken a bite.

What You Need From Your Kitchen

• Sea scallops: Patted completely dry and coated in seasoned breadcrumbs
• Linguine pasta: Cooked al dente to maintain texture with the scallops
• Parmesan cheese: Mixed with breadcrumbs for a savory crust
• Sun-dried tomatoes: Julienned and incorporated into the pasta for bursts of flavor
• Fresh parsley: Chopped and used as garnish for color and freshness
• Lemon zest and juice: Added to both the breading and sauce for brightness
• Garlic: Minced and sautéed to create an aromatic base for the pasta

Let's Make These Together

Prep the scallops

Start by patting your scallops completely dry with paper towels - this is crucial for achieving that perfect golden crust. If the scallops have a small side muscle (a rectangular tag of tissue), remove it as it can be tough when cooked. Create your breading station with one bowl for beaten egg wash and another for your breadcrumb-parmesan mixture.

Cook the pasta

Bring a large pot of water to a rolling boil, then add a generous amount of salt - the water should taste like the sea. Add your linguine and cook just until al dente, following package directions but checking 1-2 minutes early. Before draining, reserve some pasta water which contains starch that will help create a silky sauce later.

Bread and cook scallops

Dip each scallop in egg wash, then coat thoroughly in the breadcrumb mixture, pressing gently to ensure it adheres well. Heat oil and butter in a skillet until shimmering, then carefully add the scallops without crowding the pan. Let them cook undisturbed until golden brown on one side before flipping. The entire cooking process should take only 4-6 minutes total.

Make the sauce

Using the same pan where you cooked the scallops, add more butter and oil if needed, then sauté garlic and red pepper flakes just until fragrant. Add the julienned sun-dried tomatoes and stir to combine, allowing them to release their flavor into the oil. Deglaze with a splash of pasta water and lemon juice to create a light sauce.

Bring it all together

Add your drained linguine directly to the sauce in the skillet, tossing continuously to coat each strand. If it seems dry, add a bit more pasta water until you reach a silky consistency. Arrange the pasta on plates or a serving platter, then place the breaded scallops on top and garnish with fresh parsley.

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Switch Things Up

The first time I made this Breaded Scallop Linguine, I was nervous about overcooking the scallops - they can go from perfect to rubbery in seconds! I've learned that patting them completely dry before breading is absolutely crucial. Sometimes I like to add a splash of white wine to the pasta when tossing it all together, which adds a lovely depth of flavor. When fresh scallops aren't available, I've made this with large shrimp instead and it's delicious too. For a lighter version, I've also tried using panko instead of regular breadcrumbs and baking the scallops rather than pan-frying them. Every variation has its charm, but that golden crust from a quick pan-fry is hard to beat!

Perfect Pairings

This Breaded Scallop Linguine pairs beautifully with a chilled glass of Pinot Grigio or unoaked Chardonnay, which complements the sweet scallops without overwhelming them. For a complete meal, serve with a simple arugula salad dressed with lemon vinaigrette to cut through the richness of the dish. A side of roasted asparagus or broccolini adds a nice green element and textural contrast. If you're feeling indulgent, start the meal with a small cup of clam chowder for a seafood-themed dinner, or serve with warm, crusty garlic bread to mop up any remaining sauce from the pasta.

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Frequently Asked Questions

→ How do I know when scallops are properly cooked?

Properly cooked scallops should be golden brown on the outside and opaque in the center, but still slightly translucent in the very middle - much like medium-rare steak. They should feel slightly firm but still have some give when pressed gently. Overcooked scallops become tough and rubbery, so it's better to slightly undercook than overcook them. Generally, 2-3 minutes per side is sufficient for large sea scallops.

→ Can I prepare the breaded scallops ahead of time?

You can bread the scallops up to 30 minutes before cooking and keep them refrigerated, but I don't recommend doing this too far in advance as the breadcrumbs can become soggy. For best results, bread them just before cooking. The pasta component can be made ahead and reheated with a splash of water, but the scallops should always be cooked fresh for optimal texture and flavor.

→ What's the difference between sea scallops and bay scallops?

Sea scallops are larger (about 1.5-2 inches in diameter) and are perfect for this recipe because they can withstand the breading and pan-frying without overcooking. Bay scallops are much smaller (about 1/2 inch) and cook extremely quickly, making them more suitable for quick sautés or addition to pasta sauces. If you only have bay scallops available, you would need to adjust the cooking time significantly - they would need only about 1 minute per side.

→ Can I make this dish gluten-free?

Absolutely! Simply substitute the regular linguine with your favorite gluten-free pasta and use gluten-free breadcrumbs or crushed gluten-free crackers mixed with the parmesan for breading. Just be sure to check that your breadcrumbs don't contain any hidden gluten ingredients if you're preparing this for someone with celiac disease or severe gluten sensitivity.

→ What wine pairs best with this dish?

This dish pairs beautifully with crisp, dry white wines that complement but don't overpower the delicate flavor of the scallops. Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay would be excellent choices. If you prefer red wine, opt for something light-bodied with low tannins like a Pinot Noir. The acidity in these wines helps cut through the richness of the breaded scallops while enhancing the flavors of the pasta and sun-dried tomatoes.

→ How can I tell if my scallops are fresh?

Fresh scallops should have a sweet, ocean-like smell without any strong fishiness. They should be firm and moist with a pearly, slightly translucent appearance. The color should be consistent - ranging from off-white to slightly pink or orange. Avoid scallops that appear milky, have a strong smell, or feel slimy. If purchasing frozen scallops, look for ones that have been labeled "dry-packed" rather than "wet-packed," as the latter have been treated with chemicals that can affect both flavor and ability to brown properly.

Conclusion

This Breaded Scallop Linguine combines the delicate sweetness of sea scallops with the bold flavors of parmesan and sun-dried tomatoes. The contrast between the crispy exterior of the scallops and the tender pasta creates a textural experience that's utterly satisfying. It's a dish that feels special enough for a celebratory dinner yet is simple enough for a weeknight when you want to treat yourself. The sun-dried tomatoes add bursts of intense flavor that perfectly complement the mild scallops, while the touch of lemon brightens the entire dish.