Linguine with Scallops and Dried Tomatoes

Linguine with Scallops and Dried Tomatoes
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 1 lb
    (454 g)


  • 1 cup
    (250 mL)

    dried tomatoes in oil, drained

  • 2/3 cup
    (170 mL)

    olive oil

  • 1/4 cup
    (60 mL)


  • 2

    garlic cloves, minced

  • 13 oz
    (400 g)

    frozen scallops thawed

  • Grated fresh parmesan to taste (optional)


Cook pasta according to package instructions. Drain and set aside.

In a food processor, mix dried tomatoes, 1/2 cup (125 mL) oil and pesto together. Set aside.

In a skillet, heat remaining oil and cook garlic for 1 min. Add scallops and cook until golden brown, about 2 min per side.

In a bowl, toss spaghettini with dried tomato mixture. Transfer pasta to 4 plates and top with scallops.

Sprinkle with grated Parmesan to taste.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007