Pan-seared U-10 Scallops served atop tender linguine with a creamy alfredo sauce, garnished with fresh parsley.


Yield: 2 Servings




  • 2 Each U-10 Scallops
  • 1 Tbsp. Vegetable Oil
  • To Taste Salt
  • To Taste Black Pepper


  • 1 Tbsp. Butter
  • 1 Tbsp. Garlic, Minced
  • 2 Tbsp. White Wine
  • ¼ Cup Heavy Cream
  • 2 Tbsp. Parmesan Cheese, Shaved
  • 6 oz. Linguine, Cooked
  • 1 Tbsp. Parsley, Chopped


  1. Season the U-10 Scallops with salt and black pepper.
  2. In a medium saucepan on medium-high heat, sear the U-10 Scallops in the vegetable oil for about 1-2 minutes on each side.
  3. Remove the U-10 Scallops from the pan and add in the butter.
  4. Once the butter is hot, sauté the garlic for 1-2 minutes, or until fragrant.
  5. Deglaze the pan with white wine and cook down for about 2 minutes.
  6. Add in the heavy cream and parmesan cheese, simmer until the sauce has thickened.
  7. Toss the linguine in the sauce and top with the U-10 Scallops. Garnish with parsley.