Linguini with Bacon and Scallops recipe

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1 pound linguine
1 onion, finely chopped
6 slices bacon, diced
1 pound sea scallops, halved horizontally
3 cloves garlic, minced
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
½ teaspoon salt
½ cup dry white wine
⅓ cup chopped Italian parsley
1 pinch lemon zest, or more to taste

Nutrition Info

484.5 calories
carbohydrate: 66.2 g
cholesterol: 46.1 mg
fat: 12.1 g
fiber: 3.6 g
protein: 24.8 g
saturatedFat: 3.2 g
servingSize: -
sodium: 688 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -


  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, drain.

  2. Heat a skillet over medium heat, cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt, cook and stir until scallops are cooked through, about 1 minute. Stir in wine, cook for 1 minute.

  3. Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.

Recipe Yield

6 servings

Recipe Note

A quick, healthy meal. Good enough for holidays or guests! Tastes best with fresh scallops. Most of the prep can be done while the water boils and pasta cooks. Quick and easy.

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