Lemon-Garlic Scallops with Linguine

October 4, 2018

This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #MakeitMazola #simpleswap #CollectiveBias

If you’re looking for a pasta dish that impresses, look no further than this Lemon-Garlic Scallops with Linguine recipe! It’s easy, delicious, and made with better-for-you Mazola® Corn Oil!

There’s nothing that I love better than a big plate of belly-warming pasta when it’s cold outside! Fall is finally here and I’ve been craving dishes a little heavier than what I’ve enjoyed during the summer. But that doesn’t mean that I’m sacrificing nutritious ingredients to make a dish that’s worthy of cool, fall nights! So today, I’m sharing a friendly reminder about the benefits of cooking with Mazola® Corn Oil. I’ve already shared some of those benefits in my Shrimp Street Corn Salad recipe. For instance, clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.

Today, I’m not only going to share some of the other ways Mazola Corn Oil’s inspired lighter swaps in the kitchen, but also a delicious recipe for Lemon-Garlic Scallops with Linguine. This dish may seem a bit indulgent, but I’ve made some simple swaps to make it better for you. Like instead of pasta made with white flour, I used whole wheat linguine. The scallops were cooked with Mazola® Corn Oil instead of butter and the sauce that this dish was tossed in was made with a simple base of corn oil and fresh lemon juice rather than a heavy cream based sauce!

An impressive pasta dish that’s so easy to make!

Scallops may seem intimidating to cook, but they’re actually really easy to make! They only need to cook for a few minutes on each side. When they’re tossed with pasta, scallops become one of my favorite seafood entrees! Never had scallops before? Think of them as fluffy, little seafood pillows. There’s nothing fishy about them and they’re quite soft and delicate in texture. When it comes to seasoning scallops, I like to keep them simple so I can enjoy their natural sweetness.

In this recipe, the scallops get cooked in a little Mazola Corn Oil. Take them out of the pan immediately once they’ve cooked. Then, add fresh lemon juice, chopped garlic, and a little more Mazola Corn Oil to the pan. Add the scallops back into the pan, just to warm them up, and sprinkle in some fresh parsley (for color and a little brightness). Serve over a plate of whole wheat linguine with a little Parmesan on top. It doesn’t get better than that!

Lemon-Garlic Scallops with Linguine

Lemon-Garlic Scallops with Linguine

Ingredients

  • 1/4 box whole wheat linguine, or 2 portions
  • 1/2 pound large sea scallops, rinsed and patted dry
  • 1 tbsp. + 2 tbsp. Mazola Corn Oil
  • Juice of 1 large lemon
  • 2 garlic cloves, chopped
  • Small handful fresh parsley, chopped
  • Salt and pepper, to taste
  • Optional: Shredded fresh Parmesan cheese, red pepper flakes, chopped fresh parsley

Instructions

  1. Bring a pot of salted water to a boil. Cook whole wheat linguine until al dente, about 12-14 minutes.
  2. Drain and set aside.
  3. In a large skillet, heat 1 tbsp. Mazola Corn Oil over medium heat.
  4. Add the scallops to the pan and cook for about 2 minutes on each side. Remove from skillet and set aside.
  5. In the same skillet, add 2 tbsp. of Mazola Corn Oil and the chopped garlic.
  6. Cook, about 1 minute, or until the garlic becomes fragrant.
  7. Stir in the lemon juice and parsley. Season with salt and pepper.
  8. Add the scallops back into the skillet, just to warm them up.
  9. Spoon the scallops and sauce from the skillet over the linguine.
  10. Serve immediately with Parmesan cheese, red pepper flakes, and fresh parsley, if desired.
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This is going to be one of the simplest, most delicious meals you’ll ever create. You can trust my word on that! Especially since Mazola Corn Oil is a great replacement for butter! Mazola Corn Oil is an all-purpose cooking oil and a heart-healthy choice for your family that can be used in a variety of ways. Just look how it doubled as a way to cook scallops and great a lemon-garlic sauce for them!

Many cooking oils have have a smoke point that, once exceeded, can negatively affect not only the flavor of your food, but its nutritional value, as well. Mazola has a higher smoke point that most cooking oils at 450°F. That’s why it’s such a versatile cooking oil. Use it in everything from baking, grilling, sauteing, stir frying, or even whipping up a homemade marinade or dressing! One of my favorite reasons to use Mazola in my recipe is that its neutral taste really lets the flavor of your dishes stand out!

Next time you’re craving seafood or a nice pasta dish, remember this recipe! With just a few simple swaps, this is a dish that’s easy to make, made with better-for-you ingredients, and tastes incredible! If you’re not a fan of scallops, use mushrooms or chicken instead. It’s a great recipe for a date night in or when you’re craving a fancier pasta dish for dinner!

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What #simpleswap will you be making with Mazola Corn Oil?

1 Comment

  • Reply Easy Cauliflower Gnocchi with Marinara Sauce - Living La Vida Holoka September 4, 2019 at 4:16 PM

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