Looking for an elegant dinner that’s perfect for both a weeknight meal and a special occasion? This Tampa Bay Scallops Linguine hits all the right notes—rich, creamy, and full of bright coastal flavors.
Florida bay scallops are the star here—smaller, sweeter, and more tender than their sea scallop cousins. If you’ve ever gone scalloping in Florida’s brackish waterways, you know the thrill of the hunt, but if not, no worries—you can find fresh bay scallops at many seafood markets during the season.
The real magic? It happens when you deglaze the pan with white wine, using all those delicious caramelized scallop bits to create a creamy, flavor-packed sauce. We finish it with our SPF 7 seasoning, a perfect blend of salt, pepper, garlic, and sweet vinegar that amplifies the natural sweetness of the scallops.
Yields: 4 Servings | Prep Time: 15 Minutes | Total Time: 30 Minutes
Ingredients:
1 tablespoon unsalted butter
1 tablespoon olive oil
4 cloves garlic, minced
1 lb. bay scallops
1 tablespoon SPF 7
1 cup white wine
1 cup heavy cream
½ cup grated parmesan cheese
1 teaspoon lemon juice
8 oz. linguine
💡 Tip:
No bay scallops at your local market? Sea scallops can work in a pinch—just slice them in half for a similar size and adjust the cooking time.
Process:
1 | Bring water to a boil in a medium-large pot for pasta and cook according to package instructions for al dente.
2 | Rinse the bay scallops and pat dry.
3 | Season the scallops liberally with SPF 7 and toss to coat.
4 | Add butter and olive oil to a large skillet over medium-high heat.
5 | Add the seasoned scallops to the skillet and sear for 2-3 min on the first side.
6 | Stir to flip and cook another 2 min. **Bay scallops can delicate and tricky to flip -make sure the pan is well lubricated with the butter and olive oil and be gentle as to not break them up.**
7 | Remove seared scallops from the heat and place onto a dish, set aside
8 | Add garlic to the same skillet and cook for one minute, then deglaze the pan by adding the white wine.
9 | Scrape the bottom to get up the yummy bits of caramelized flavor.
10 | Allow the wine to cook until reduced by half.
11 | Add the heavy cream and grated parmesan cheese to the white wine reduction and stir for 2-3 minutes until sauce begins to thicken.
12 | Drain linguini and add it to the creamy wine sauce, stir well to cover the pasta in the sauce.
13 | Add in the cooked scallops and fresh lemon juice, and lightly toss.
14 | Sprinkle on more SPF 7 to taste and garnish with more parmesan cheese and parsley. 15 | Serve with your favorite crusty baguette and a glass of wine!
16 | Enjoy!
💣 Pro Tips for the Perfect Scallop Linguine:
- Pat Scallops Dry: This helps achieve that perfect golden sear.
- Deglaze for Depth: The caramelized scallop bits add incredible flavor to the cream sauce.
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Balance the Creaminess: A squeeze of lemon at the end brightens the dish and cuts through the richness.
🦐 Why This Scallop Pasta is a Must-Try:
- Sweet & Savory Perfection: The SPF 7 seasoning highlights the natural sweetness of the scallops.
- Creamy but Light: The sauce is rich but not heavy, with a beautiful balance of flavors.
- Florida-Inspired: It’s a little taste of the Gulf Coast, right in your kitchen.