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Bay Scallops With Linguine And Broccoli In Creamy Garlic Sauce

Updated on April 28, 2013
My finished dish with scallops in a garlic cream sauce.
My finished dish with scallops in a garlic cream sauce. | Source
Here we are prepping everything for our Scallop dish.
Here we are prepping everything for our Scallop dish. | Source

This Scallop And Pasta Dish Is A Crowd Pleaser

This Scallop and pasta recipe is a great one dish meal, and it is not even hard to make. It is a nice and easy meal if you are having a dinner party, or even a cozy meal for the family. So onto the recipe.


** 2 Bags of Bay Scallops ( 16 oz ) You should place them in a strainer to drain off the excess juice. I like to line my strainer with paper towels. I also blot the top of the Scallops to get all the wetness off of them.

** 1 1/2 lbs of Linguine

** 1 Bunch of fresh Broccoli

** 5 Cups of half & half ( You can use Heavy cream if you want )

** 2 cups of whole milk

** 1/2 stick of butter or margarine

** 3 to 4 Chicken flavored bouillon cubes

** 2 to 3 tablespoons garlic powder

** 5 to 6 tablespoons Parmesan cheese

** Salt & Pepper to taste

** Cornstarch 5 tablespoons,( a little more if needed)


Start by prepping the broccoli, cut and trim them, so you have nice florets . Next you want to get the scallops ready, by taking off that tab's that will make them chewy, and will interfere with the creaminess of this dish.

Next you want to start cooking the broccoli, and the sauce at the same time, but you don't want to overcook the broccoli. you want to keep it intact, and not wilted and floppy. You can shut the heat off and cover the broccoli to keep it hot.

You will want to keep a eye on the sauce, you don't want it to burn and stick to the bottom of the pan.

Now we will make the sauce:

In a good size pot add the half & half and the milk, plus the bouillon cubes, so they melt, and add the butter or margarine, stir until blended, and add the cornstarch, one tablespoon at a time, blend well with a whisk Next add the garlic powder, again to taste. Add Parmesan cheese, salt and pepper to taste, As you can tell, this recipe is about making it your way. And it is a basis for the main recipe.

So you have the sauce cooking on low and you are keeping an eye on it, keep stirring it with the whisk, and, you now want to start the pasta, boil the water and add the pasta, cook till al-dente to the bite. Toward the end of the cooking time, you now want to take the Scallops and heat a skillet with some olive oil and butter, season the scallops with a bit of salt, pepper and a little garlic powder. Now you only want to lightly cook them until they are a light pink, (toss them around) you don't want to overcook them, then they will be tough and lose flavor. Turn off the heat, drain the pasta, and the broccoli, also drain the scallops, as they will make a juice of their own. and then add the sauce, and mix very well. And there you have it, a wonderful one dish meal! Add some Italian bread or homemade biscuits! And I feel this is a nice comfort food, because it is so creamy and mild. Your guests or family will just Love it!


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    • rjsadowski profile image

      rjsadowski 5 years ago

      I like your recipe although I would probably cut it in half. It would be easier to follow your cooking instructions if you divided them into individual steps instead of paragraphs.

    • ptrg777 profile image

      Peter 5 years ago from New York

      Making this tomorrow. Just bought Scallops today and this looks easy and delicious.