Kelleybee's Low-Fat Scallops over Linguine

READY IN: 35mins
Recipe by Kelley Bee

This is a very tasty recipe for those who love scallops but must prepare them in a low-fat manner. This recipe has a total of 2 tablespoons fat spread over 6 servings.

Top Review by Katanashrp

I had beautiful diver scallops and wanted to try something other than just searing them. I'm glad I chose this recipe. You can't even tell they were low fat, plus I used whole wheat pasta. It was as good if not better than at a fancy seafood restaurant. Thank you for sharing this wonderful recipe with us.

Ingredients Nutrition


  1. Prepare linguine according to package directions.
  2. In sautée pan or large skillet, heat butter and olive oil over medium heat.
  3. Add minced garlic, stirring.
  4. Immediately go to next step.
  5. Add scallops, stirring constantly.
  6. Cook until opaque (approx 2 minutes).
  7. Remove scallops while retaining juices in skillet.
  8. Add lemon juice and stock to skillet.
  9. Bring to a boil and cook, reducing liquid to
  10. 5 cups (approx 8-10 minutes).
  11. Once liquid is reduced, add onions, parsley and dill, reducing heat.
  12. Simmer, uncovered, for approx 1 minute.
  13. Add scallops back to the skillet and heat through.
  14. Pour scallops and all liquid over linguine and serve.
  15. Pepper to taste (optional).
  16. Garnish with fresh grated romano cheese (optional, as this will add more fat).

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