Seared Scallop and Creamy Bacon Linguine
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Seared Scallop and Creamy Bacon Linguine

Seared Scallop and Creamy Bacon Linguine

with Lemon and Baby Plum Tomato & Rocket Salad

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.

Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

180 grams


(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

1 unit(s)


125 grams

Baby Plum Tomatoes

1 pack(s)


(Contains Molluscs May contain 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


1 tbsp

Olive Oil for the Dressing

20 grams



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
Protein51.5 g
Salt3.14 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press
Medium Bowl
Large Frying Pan


Cook the Linguine

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

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

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

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

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

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.