This is an easy and very flavorful recipe using white wine, scallops, mussels, and lemon. Great for an appetizer without the pasta or meal with it. Made it for the first time and we practically licked the pot clean! Goes great with a good white wine.

25 mins
25 mins
50 mins
Max Servings:



  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.

  • Combine white wine, leek, butter, green onions, shallot, and garlic in a large pot; bring to a boil. Reduce heat and simmer until leek and shallot soften, 2 to 4 minutes.

  • Stir scallops, mussels, salt, and pepper into the pot. Cover and cook, stirring occasionally, until scallops are opaque and mussels open, 2 to 4 minutes. Squeeze in juice from 2 lemon slices. Remove from heat; stir in heavy cream.

  • Divide linguine between serving bowls. Scoop scallop and mussels on top. Serve with remaining lemon slices and toasted baguette.

Cook's Notes:

Chop necessary ingredients first as this is super quick to make if everything is prepared.

Thaw scallops if using frozen.

If you like more flavor, you can let simmer a little longer and even add a little more wine/butter/butter/garlic/pepper/salt - just taste test! This dish is very flavorful, but depending on your individual tastes, you may like one flavor profile more than another.

Nutrition Facts

737.17 calories; 33.8 g protein; 81.07 g carbohydrates; 4.41 g dietary-fiber; 5.45 g sugars; 21.12 g fat; 11.49 g saturated-fat; 96.52 mg cholesterol; 1406.88 IU vitamin-a-iu; 12.63 mg niacin-equivalents; 0.43 mg vitamin-b6; 23.45 mg vitamin-c; 260.97 mcg folate; 163.38 mg calcium; 8.63 mg iron; 109.18 mg magnesium; 760.46 mg potassium; 602.45 mg sodium; 0.96 mg thiamin; 190.1 calories-from-fat; 43 percent-of-calories-from-carbs; 25 percent-of-calories-from-fat; 18 percent-of-calories-from-protein; 13 percent-of-calories-from-sat-fat

Reviews (1)

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1 Ratings
  • 5 Rating Star 1
Hubbs kiddo & I loved this! Followed directions except for the butter & type of mussels. I used Smart brand butter & whatever my market had on hand for mussels. The scallops were teeny tiny so we did 1/2 pound. This will be made again. I added red crushed pepper & 21 Salute from Trader Joe s to just my plate. The only recommendation I would make is bread- you can use the scarpetta to soak up that delicious sauce!