Scallops & Shrimp over Linguine with Baked Feta

By • February 3, 2010 • 10 Comments

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Author Notes: When I was finishing up high school and about to head off to college my dad, knowing I was interested in cooking, taught me a few basic recipes that were fairly simple, cheap and “guaranteed to wow anyone”. He taught me how to make a fabulous blanched green bean dish with only good salt, great olive oil and a squeeze of lemon (which I still make all the time, and have passed onto Heather who does the same). He taught me how to make the most decadent twice-baked potatoes with a super crispety outside and smoothest, richest insides, using 27,653 pounds of butter. He taught me building blocks, like how to make a roux for soup bases or a delicious cheese sauce to be poured over steamed broccoli. I learned to emulate his burgundy mushroom sauce served over a perfect medium-rare steak.

And he taught me the recipe for a meal that can be made in the time that it takes for water to boil and pasta to cook. The dish’s broad strokes involve scallops and/or shrimp, white wine, garlic, a shallot and feta cheese. It’s inexpensive, fast, and everyone I have prepared it for has been tremendously impressed. And it is so easy.
F for Food

Serves 4

  • 1/2 pound Sea scallops
  • 1/2 pound Large shrimp, peeled & cleaned
  • 1/2 cup Chicken or vegetable stock
  • 1/2 cup Dry white wine
  • 3 tablespoons Olive oil
  • 2 Cloves garlic, coarsley chopped
  • 1 Shallot, thinly sliced
  • 1 Meyer lemon
  • 1 tablespoon Italian parsley, chopped
  • 1 tablespoon Cilantro, chopped
  • 8 ounces Linguine
  • 1/2 cup Crumbled feta cheese
  • Salt & pepper to taste
  1. In skillet, sauté shallots and garlic in oil over medium heat. Add stock, wine, lemon juice, parsley, and cilantro. Bring to boil, add scallops first, then shrimp a couple of minutes later. Sauté until pink: about 3-5 minutes. Be careful not to overcook. Salt & pepper to taste.
  2. Pour seafood sauce over linguine in a casserole dish. Crumble feta over the dish and place in oven on broil for about 5 minutes or until feta is just browned.
Jump to Comments (10)

Tags: feta, fresh, pasta, scallops, seafood, shrimp, Summer

Comments (10) Questions (0)


11 months ago Notabaker

I made this. Doubled the sauce and added a little cream. Also, next time I would sear the scallops before broiling (skip adding them to the sauce but include juices) and let the shrimp broil only. Very good


11 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Notabaker, that sounds extraordinary. Thanks for posting these tips. I'm putting this recipe, with your suggestions in mind, in my Try, Posthaste collection. ;o)


about 2 years ago ihaventpoisonedyouyet

Doing the feast of the seven fishes again this year with a greek slant for my daughter. This is perfect and checks off two of the seven right out of the gate.


about 2 years ago F for Food

That's so great! I hope you love it!


about 4 years ago Constrained Cook

Love the simplicity of this. Thanks for the idea.


about 4 years ago Lizthechef

The perfect mid-week or quick dinner party recipe - thumbs up!


about 5 years ago CatherineTornow

I made this last night, and it was perfect. Rich yet delicate. I worried that the feta would overpower the fish. Nope. It was perfect. Thank you!


about 5 years ago Rhonda35

I know it may seem obvious, but you may want to edit this recipe to state that the 8 oz of linguine need to be cooked.

Sounds quite delicious and I'm looking forward to giving it a try.


about 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmmmm, yum. Made all the more appealing by the magic words, "can be made in the time that it takes for water to boil and pasta to cook," (especially for those of us whose quality time in the kitchen often doesn't start until 7 PM, or later). Love this, and plan to make it later this week. ;o)


about 2 years ago F for Food

Awesome! It really is a fun dish. I hope it turns out great for you!