fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two bowls of bay scallop pasta

Bay Scallop Linguine Recipe


This scallop linguine recipe tastes like a restaurant meal, but is easy to make at home. Tender bay scallop pasta + a crunchy pine nut topping. 


Units Scale

Breadcrumb mixture: 

  • 1/2 cup panko bread crumbs
  • 1/4 cup pine nuts
  • 1 clove garlic
  • 2 Tbsp. butter
  • 1/4 cup grated Parmesan cheese (high quality)
  • 1 tsp. lemon zest

For the scallop linguine: 

  • 1 lb. linguine
  • 1 lb. bay scallops (the small ones)
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1/2 tsp. sea salt
  • 2 cloves garlic


  1. In a small food processor, pulse together garlic and pine nuts until chopped into small pieces. Add panko bread crumbs and pulse until combined. Heat butter in a nonstick skillet over medium heat and toast breadcrumb mixture for 2-4 minutes, until golden brown. Set aside and when cool, stir in lemon zest and parmesan cheese.
  2. Cook linguine according to package instructions to al dente, reserving 1 cup of pasta water.
  3. Meanwhile, pat scallops dry with paper towel. Heat olive oil and butter in a large stainless steel skillet and when hot, add scallops in a single layer. Season with sea salt and cook for 2-4 minutes, until cooked through. Add garlic to skillet and cook until fragrant, about 30 seconds.
  4. Add cooked linguine to scallop skillet and toss together, adding pasta water if needed.
  5. Serve pasta in shallow bowls and top with breadcrumb mixture and season with flaky sea salt and freshly cracked pepper to taste. 


  • Bay scallops are smaller than sea scallops. 

Keywords: scallop linguine, bay scallop pasta, scallop scampi, scallops and linguine, scallop linguine recipe