Skip to main content
Seared Scallop and Creamy Bacon Linguine
Seared Scallop and Creamy Bacon Linguine

Seared Scallop and Creamy Bacon Linguine

with Lemon and Baby Plum Tomato & Rocket Salad

Recipe Development Team
Recipe Development TeamPublished on February 27, 2024

Treat yourself this May Bank Holiday with this Seared Scallop and Creamy Bacon Linguine. This dish takes inspiration from classic restaurant dishes with a gourmet protein to bring a fine dining experience straight into your home!

Say hello to a fresh ingredient - scallops! Noted for their beautiful fan-like shells and delicate flavour, scallops are no doubt a real 'catch' for dinner.

Allergens:
Cereals containing gluten
Molluscs
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

180 grams

Linguine

(Contains: Cereals containing gluten)

2 unit(s)

Garlic Clove**

1 unit(s)

Lemon

125 grams

Baby Plum Tomatoes

1 pack(s)

Scallops

(Contains: Molluscs May contain traces of: Crustaceans, Fish)

60 grams

British Smoked Bacon Lardons

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

Not included in your delivery

100 milliliter(s)

Water for the Sauce

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

20 grams

Butter

Nutritional information

Energy (kJ)4126 kJ
Energy (kcal)986 kcal
Fat50.5 g
of which saturates26.9 g
Carbohydrate82.9 g
of which sugars10.8 g
Dietary Fibre6.2 g
Protein51.5 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Colander
Large Saucepan
Zester
Garlic Press
Medium Bowl
Large Frying Pan
Pan

Cooking Instructions and Tips

Cook the Linguine
1

Bring a large saucepan of water to the boil with 1/2 tsp salt.

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Time to Prep
2

Meanwhile, peel and grate the garlic (or use a garlic press). 

Zest and cut the lemon into wedges. Halve the baby plum tomatoes.

Drain the scallops. Pat dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw shellfish. 

In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with half the lemon juice. Set aside.

Make your Creamy Bacon Sauce
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Once golden, lower the heat to medium. Add the garlic and fry for 30 secs more.

Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Simmer until thickened slightly, 3-4 mins.

Fry the Scallops
4

Meanwhile, heat a drizzle of oil in another frying pan on medium-high heat.

Once hot, add the scallops and cook until golden and piping hot, 4 mins on both sides. IMPORTANT: The scallops are cooked when opaque in the middle.

While the scallops cook, add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins, then stir through the cooked linguine, half the Italian style cheese and a squeeze of lemon juice.

Taste and season with more salt, pepper and lemon juice if needed. Add a splash of water if it's a little too thick.

Finishing Touches
5

Once the scallops have finished cooking, add the butter (see pantry for amount) to the pan.

Allow the butter to melt, then spoon it back over the scallops. Remove from the heat.

Just before you're ready to serve, add the baby plum tomatoes and rocket to the bowl of dressing and toss to coat.

Serve Up
6

Share your creamy linguine between your serving bowls. Sprinkle over the remaining hard Italian style cheese. 

Arrange the scallops over the top of the pasta and sprinkle over the lemon zest and a good grind of pepper.

Serve with your tomato and rocket salad alongside.

Enjoy! 

This week's must-try HelloFresh recipes

Creamy Gochujang Spinach & Ricotta Tortelloni

Creamy Gochujang Spinach & Ricotta Tortelloni

with Mushrooms, Cheese and Baby Gem Salad
Honey Glazed Halloumi and Gochujang Coconut Curry

Honey Glazed Halloumi and Gochujang Coconut Curry

with Rice, Lime, Pea Pods and Bell Pepper
Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

with Garlic Rice, Crispy Onions and Stir-Fried Greens
Speedy Rosemary Lamb and Mushroom Rigatoni

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Bell Pepper and Cheese
Chinese Style Chicken Noodle Stir-Fry

Chinese Style Chicken Noodle Stir-Fry

with Green Beans and Pepper
Quick Hot Honey Peri Peri Chicken and Pepper Tacos

Quick Hot Honey Peri Peri Chicken and Pepper Tacos

with Spiced Potatoes and Cheddar Cheese
Arrabbiata Style Spinach and Ricotta Tortelloni

Arrabbiata Style Spinach and Ricotta Tortelloni

with Wild Rocket, Chilli Flakes and Cheese
Red Thai Style Coconut Chickpea Curry

Red Thai Style Coconut Chickpea Curry

with Zesty Jasmine Rice, Salted Peanuts, Pepper and Young Pea Pods
Peri Peri Spiced Basa and Mango-Coriander Salsa

Peri Peri Spiced Basa and Mango-Coriander Salsa

with Sweet Potato Wedges and Steam-Fried Tenderstem®
One Pan Spicy Teriyaki Beef Udon

One Pan Spicy Teriyaki Beef Udon

with Stir-Fried Veg and Peanuts
Honey Harissa Veg and Sausage Traybake

Honey Harissa Veg and Sausage Traybake

with Harissa Mayo, Greek Style Cheese and Herby Potatoes
Put Your Feet Up Chicken Korma Traybake

Put Your Feet Up Chicken Korma Traybake

with Cumin Potatoes and Mango Slaw
Thai Green Style Chicken Curry

Thai Green Style Chicken Curry

with Mushrooms, Tenderstem® and Jasmine Rice
Quick Chipotle Pulled Chicken and Pepper Soup

Quick Chipotle Pulled Chicken and Pepper Soup

with Homemade Tortilla Chips, Cheese and Kidney Beans
Smoky Mexican Style Pork Burrito Bowl

Smoky Mexican Style Pork Burrito Bowl

with Tomato and Spring Onion Salsa and Zesty Rice
Spiced BBQ Pork Quesadillas Rapidas

Spiced BBQ Pork Quesadillas Rapidas

with Bell Pepper, Cheese, Tomato and Rocket
Creamy Roasted Vegetable Curry

Creamy Roasted Vegetable Curry

with Naans and Soured Cream
Sweet and Sticky Pork Stir-Fry

Sweet and Sticky Pork Stir-Fry

with Rice, Pepper and Young Pea Pods
Chinese Style Chicken in Plum Hoisin Sauce

Chinese Style Chicken in Plum Hoisin Sauce

with Spring Onion Mash and Peas
Curried Chicken Thigh Traybake

Curried Chicken Thigh Traybake

with Cumin Roast Potatoes, Carrots and Green Beans