**I partnered with Marine Stewardship Council (MSC) to celebrate national Seafood Month by creating this Lemon Garlic Linguini with Scallops recipe. Although I received monetary compensation for this post, reviews and opinions expressed are my own.**
This recipe makes tender, juicy, buttery pan seared scallops that are nestled on top of garlic, chili and lemon infused linguini pasta.
It’s a restaurant-worthy dish that’s fast and easy to put together, making it the perfect choice for a weeknight meal or for entertaining.
I wasn’t sure how to cook scallops until I did some research and found out how simple and quick it is! I’m sharing my tips on how to make the perfect pan seared scallops with a golden sear – just like you’d get in a restaurant but for a fraction of the cost!
My husband and I prepared this Lemon Garlic Linguini with Scallops recipe together. It’s now our favourite way to enjoy scallops. With basic ingredients and easy directions, you can make this quality meal at home too! This dish comes off as rich and luxurious, but it’s really just made with common healthy and fresh ingredients. Cooking seafood dishes at home is healthier for you and yields lighter meals compared to eating out and by using MSC certified sustainable seafood, it’s healthy for you and the ocean too.
About MSC Blue Fish
The Marine Stewardship Council (MSC) represents a simple but very important mission. They are a global nonprofit working to keep our oceans healthy and protect the last major food resource that is truly wild and that is: seafood. The MSC ensures our oceans remain full of seafood forever and makes it simple and easy for consumers to identify and purchase sustainable seafood. As a consumer all you need to do is look for the MSC Blue Fish label on products and you can be confident you’re purchasing from a certified wild, traceable and sustainable source.
Did you know that seafood sustains the lives and livelihoods of millions of people around the world? That’s why it’s important that we all do our part to conserve the marine environment for this and future generations while still being able to confidently consume sustainable seafood. You can help by purchasing seafood products with the MSC Blue Fish label. Spread the word about MSC Blue Label products and let’s keep this a better world.
For this recipe I used MSC certified President’s Choice Blue Menu Sustainably Sourced Wild Nova Scotia Frozen Sea Scallops Jumbo size 20 – 40 scallops per pound. These can be found at Loblaws, Real Canadian Superstore, Fortinos or Provigo in Ontario and BC.
You can easily see the MSC Blue Fish logo on the bottom right of the package. This label means the seafood product is certified wild, sustainable and is traceable from ocean to plate. This certified product is also convenient to have on hand in the freezer so you can make this recipe anytime!
How you can modify this recipe
- I used MSC certified scallops for this recipe, but you could definitely experiment and choose a frozen shrimp or salmon pieces with the MSC blue fish label.
- Feel free to adjust the amount of crushed red pepper flakes in the dish. My husband and I go full force with the chili as we love the spicy kick that compliments the scallops.
- You could cook the scallops as directed in the recipe but arrange them over your favourite rice dish instead of linguini. Perhaps a risotto?
October is #NationalSeafoodMonth. In my family it’s important that we purchase sustainable seafood, so that’s why we choose products with the MSC Blue Fish label. This way we know we are enjoying the benefits of wild, certified, sustainable seafood. Step out of your comfort zone and feel good about cooking seafood at home with products you can trust.
Where to purchase MSC Certified Sustainable Seafood
MSC certified sustainable seafood is available in the frozen aisle, fresh fish counter, canned/pouched section and is even found in supplements and pet foods. There are all types of seafood that are available at every price point and budget. Here is a list that shows where to easily find MSC certified fish and seafood in Canada:
- Loblaws (includes Real Canadian Superstore, Fortinos, Provigo) ON, BC
- Whole Foods Market: ON, BC
- No Frills & Zehrs: ON
- Costco: ON, BC
- Seafront Fish Market (St. Lawrence Market, Toronto)
- Sobeys: ON
- McDonald’s: ON, BC
Learn more about MSC and follow them on Instagram, Facebook, or Twitter.
Scallops nutritional info
Scallops have an impressive nutritional profile. They have trace minerals and other nutrients that are beneficial for your optimal health. Scallops are rich in vitamin B12, zinc and omega-3 fatty acids – which are essential nutrients in preventing and managing heart disease and are also beneficial for your body and brain. They’re also low in calories and are a high source of protein which makes them great for mindful eating.
How to make perfect pan seared scallops
- Thaw the scallops in the original unopened packaging in the fridge overnight.
- Scallops should be completely thawed but still kept cold.
- Pat the scallops dry with paper towels as damp scallops won’t sear or brown.
- Season scallops liberally with salt and pepper.
- Get the butter and oil in the skillet really hot before adding the scallops.
- Space out scallops in the skillet.
- Do not disturb scallops while cooking in order to optimize browning.
- Scallops cook quickly, in about 2 – 3 minutes per side.
- Do not overcook in order to preserve the tender texture.
- Cooked scallops should be firm to the touch, but still slightly soft with a little spring.
- Once scallops are cooked, transfer them to a plate and tent with foil to keep warm.
Whenever I want to create a special dish that’s fast and easy, I turn to scallops and make this recipe. Scallops add such elegance to many dishes, are simple to prepare and easy to source sustainably, making them perfect for every-day meals.
I can’t wait to hear what you think when you make this recipe. Be sure and take a photo of your dish, post it, tag me @kitchenfairyblog and @MSCbluefish and use these hashtags: #FeelGoodSeafood #NationalSeafoodMonth #MSCbluefish.
Lemon Garlic Linguini with Scallops
Pan-seared MSC Blue Fish label scallops are nestled on top of garlic, chili and lemon infused linguini pasta to make a restaurant-worthy meal.
Ingredients
- 350 g linguini
- 1 tablespoon butter
- 4 tablespoons olive oil, divided
- 400 g MSC certified frozen jumbo raw scallops thawed (20 – 40 per pound)
- 2 teaspoons kosher salt divided
- 1 teaspoon freshly ground black pepper divided
- 4 garlic cloves peeled and sliced into thin chips
- 1 teaspoon crushed red pepper flakes as desired
- 2 teaspoons lemon zest from 1 lemon
- ½ cup 35% cream
- ½ cup freshly grated Parmesan cheese plus more for serving if desired
- ½ cup chopped parsley curly or flat leaf as desired
- Lemon slices for garnish
Instructions
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Thaw the scallops in the original packaging in the fridge overnight.
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Bring a large pot of lightly salted water to a boil. Cook linguini for 8 -10 minutes until al dente, or as package directs.
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Pat the thawed scallops completely dry with a paper towel. Season both sides with half of the salt and pepper.
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In a large skillet, melt butter over medium heat then add 2 tablespoons of the olive oil. Once the butter and oil is piping hot, add the scallops, space them out, and cook for 2 – 3 minutes on each side, until lightly golden brown, firm and opaque.
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Remove the scallops to a plate and tent lightly with foil to keep warm. Leave the drippings in the skillet.
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To the same skillet with the drippings and caramelized bits, add the remaining 2 tablespoons olive oil, garlic chips and crushed red pepper flakes. Cook, stirring often until the garlic is tender, golden and fragrant, about 1 – 1 ½ minutes. Reduce heat or remove from heat as necessary to ensure the garlic does not scorch.
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Over medium heat add the lemon juice and cook until some evaporates, about 30 seconds to 1 minute.
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Reserve about ½ cup of the starchy pasta water and set it aside. Drain linguine and add it to the skillet with the olive oil, garlic and lemon juice over medium heat. Toss to combine. Season with remaining salt and pepper, and the lemon zest.
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Add the cream and Parmesan cheese to the pasta along with 2 tablespoons of the reserved pasta water. Cook for 2 minutes over medium heat while tossing well to combine. Add more of the pasta water, 2 tablespoons at a time, to loosen the pasta if necessary. Remove skillet from heat.
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Add parsley and gently toss. Arrange the cooked scallops over the pasta. Garnish with lemon slices, and additional grated Parmesan cheese, if desired. Serve immediately.
Wow, this looks absolutely delicious! And I also didn’t know how easy it was to prepare scallops….now I feel more confident to give this recipe a try! I am even more pleased to know I will be working with sustainable seafood being very ecology-minded myself. Thanks Rita for creating this recipe and providing the information on PC’s sustainable seafood products……sharing knowledge with each other is key!
Thank you Susan. I hope you’ll enjoy this recipe. Be sure and post a photo of your dish!
I hope you’ll love this meal! Do send a photo when you make it! This certainly is an important message to share about sustainable seafood.
I would probably eat with MSC salmon since I’ve never tried scallops before. But looks delicious!
Hi Rita, fantastic read and an interesting take on a savoury dish! Tried this recipe for friends, was a success! Always enjoy learning about your easy to make recipes. This meal was greatly complemented with a glass of white, and so we raise our glass to you! Looking forward to the post, Best! Phyllis.
So happy to hear you loved this recipe! It certainly is easy to make and I’m happy to educate you on sustainable seafood. Now you’ll always know to look for the MSC Blue Fish label!
I made this recipe with homemade pasta and it was absolutely delish! My whole family loved it.
Wow! Substituting homemade pasta for dry pasta sounds amazing for this recipe! So glad you enjoyed it and appreciated the value of sustainable seafood.
I’m making this for dinner next Saturday. Sounds so good. I made a similar scallop recipe a month or so ago and it was delish. I had been scared of cooking scallops at home but with the “safer at home status” I had to try some new stuff. I’ll post a pic of mine after it’s done.