Project Description

Linguine with Caramelized Scallops and Broccoli


  • 1 pound linguine, cooked according to package directions, drained and kept warm
  • 4 cups fresh broccoli florets
  • 1 pound medium sea scallops, thawed (if frozen) and thoroughly dried with paper towels
  • Salt and pepper to season scallops
  • 2 tablespoons light-colored oil (I used walnut but canola works well also)
  • 4 tablespoons butter, divided
  • 1 tablespoon fresh lemon juice
  • ½ cup white wine
  • pinch red pepper flakes (if desired)
  • 1 teaspoon ground ginger, divided
  • 2 cloves garlic, minced
  • ½ cup grape tomatoes, halved
  • 3/4 teaspoon salt
  • ¼ teaspoon black pepper
  • Parmesan cheese to finish (if desired)


  1. Cook the linguine according to package directions, drain and keep warm.
  2. Meanwhile, place the broccoli florets in a microwave-safe bowl. Microwave the florets for 3 minutes, to slightly soften. Remove and set aside.
  3. Season the scallops with salt and pepper. In a large skillet, brown the dried and seasoned scallops in the oil and 2 tablespoons butter over medium/high heat on both sides. Remove the browned scallops to a plate and keep warm.