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Congratulations to

Debbie Reid

from Clearwater, Florida

Winning Entry
Scallops with Zucchini and Sun-dried
Tomato Linguine
  • 6 ounces Buitoni Fresh Linguine
  • 1/3 pound fresh scallops
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 zucchini
  • 3 tablespoons butter, divided
  • 3 tablespoons olive oil, divided
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1/3 cup minced sun-dried tomatoes in oil, drained well
  • 1/2 teaspoon Meyer lemon zest
  • 2 teaspoons Meyer lemon juice
  • 2 tablespoons chopped fresh basil
  • 1/4 cup finely grated parmesan cheese
  • 1 tablespoon oil from jar of sun-dried tomatoes
  • Additional lemon wedges, fresh basil and grated parmesan cheese for garnish

Prepare linguine according to package directions; set aside.

Pat dry the scallops, season with salt and pepper, set aside.

Cut the zucchini in half widthwise. Using a potato peeler, peel zucchini into thin strips, then cut the strips in half lengthwise; set aside. Heat 1 tablespoon butter and 1 tablespoon oil in a large, non-stick skillet over medium-high heat. Add in the shallot and garlic, cook for 1 minute. Add in the zucchini and sun-dried tomatoes, cook 1 minute. Lower heat to low, add in the linguine, lemon zest, lemon juice, basil, parmesan cheese, sun-dried tomato oil and 1 tablespoon butter, mix to combine, keep warm over low heat.

Meanwhile, heat a large, non-stick skillet over medium-high heat. Add in remaining 1 tablespoon butter and 1 tablespoon oil. When heated, add in the scallops and cook until golden brown, approximately 2 - 3 minutes. Turn scallops over and cook the second side in the same manner.

Add remaining 1 tablespoon oil to the linguine, toss to coat.

To serve, place linguine onto serving platter, making a small well in the center of the pasta. Place the scallops into the center of the pasta. Garnish with additional fresh basil, lemon wedges and parmesan cheese and enjoy!

Serves 2

This is a great date night recipe. It's a delicious recipe to sit down and share, served with a crusty loaf of bread and if you like, a nice glass of wine. But, it is also a great recipe to get in the kitchen with your date and prepare together.



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Contest open to legal residents of the United States and D.C., excluding legal residents of MD and VT, age 18 or older. Void in MD, VT and where prohibited. Odds of winning depend on number of entries received. Contest ends at 2:00 p.m. ET on June 18, 2013. For full official rules, visit www.foodnetwork.com/supperstar. Sponsored by Television Food Network, G.P.

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