Recipe

Scallops & Shrimp over Linguine with Baked Feta

Recipe
No Questions Yet

Photo by F for Food

This recipe was entered in the contest for Your Best Seafood Pasta
Chef
F for Food's Notes: When I was finishing up high school and about to head off to college my dad, knowing I was interested in cooking, taught me a few basic recipes that were fairly simple, cheap and “guaranteed...
When I was finishing up high school and about to head off to college my dad, knowing I was interested in cooking, taught me a few basic recipes that were fairly simple, cheap and “guaranteed to wow anyone”. He taught me how to make a fabulous blanched green bean dish with only good salt, great olive oil and a squeeze of lemon (which I still make all the time, and have passed onto Heather who does the same). He taught me how to make the most decadent twice-baked potatoes with a super crispety outside and smoothest, richest insides, using 27,653 pounds of butter. He taught me building blocks, like how to make a roux for soup bases or a delicious cheese sauce to be poured over steamed broccoli. I learned to emulate his burgundy mushroom sauce served over a perfect medium-rare steak.

And he taught me the recipe for a meal that can be made in the time that it takes for water to boil and pasta to cook. The dish’s broad strokes involve scallops and/or shrimp, white wine, garlic, a shallot and feta cheese. It’s inexpensive, fast, and everyone I have prepared it for has been tremendously impressed. And it is so easy.

Expand Collapse

Serves 4

1/2 pound Sea scallops Ask a question about this ingredient

1/2 pound Large shrimp, peeled & cleaned Ask a question about this ingredient

1/2 cup Chicken or vegetable stock Ask a question about this ingredient

1/2 cup Dry white wine Ask a question about this ingredient

3 tablespoons Olive oil Ask a question about this ingredient

2 Cloves garlic, coarsley chopped Ask a question about this ingredient

1 Shallot, thinly sliced Ask a question about this ingredient

1 Meyer lemon Ask a question about this ingredient

1 tablespoon Italian parsley, chopped Ask a question about this ingredient

1 tablespoon Cilantro, chopped Ask a question about this ingredient

8 ounces Linguine Ask a question about this ingredient

1/2 cup Crumbled feta cheese Ask a question about this ingredient

Salt & pepper to taste Ask a question about this ingredient

In skillet, sauté shallots and garlic in oil over medium heat. Add stock, wine, lemon juice, parsley, and cilantro. Bring to boil, add scallops first, then shrimp a couple of minutes later. Sauté until pink: about 3-5 minutes. Be careful not to overcook. Salt & pepper to taste.
Ask a question about this step
Pour seafood sauce over linguine in a casserole dish. Crumble feta over the dish and place in oven on broil for about 5 minutes or until feta is just browned.
Ask a question about this step

5 Comments on Scallops & Shrimp over Linguine with Baked Feta

Constrained Cook added about 1 year ago

Love the simplicity of this. Thanks for the idea.

Lizthechef added about 1 year ago

The perfect mid-week or quick dinner party recipe - thumbs up!

CatherineTornow added over 2 years ago

I made this last night, and it was perfect. Rich yet delicate. I worried that the feta would overpower the fish. Nope. It was perfect. Thank you!

Rhonda35 added over 2 years ago

I know it may seem obvious, but you may want to edit this recipe to state that the 8 oz of linguine need to be cooked.

Sounds quite delicious and I'm looking forward to giving it a try.

AntoniaJames added over 2 years ago

Mmmmm, yum. Made all the more appealing by the magic words, "can be made in the time that it takes for water to boil and pasta to cook," (especially for those of us whose quality time in the kitchen often doesn't start until 7 PM, or later). Love this, and plan to make it later this week. ;o)