• Total Time: 30 minutes
  • Yield: 4-6 servings 1x


  • 1 pound tagliolini (or linguine)
  • 12 ounces shelled scallops
  • 4 ounces butter (or olive oil)
  • 1 onion, finely chopped
  • 2 small zucchini
  • 1/2 cup dry white wine
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • 2 tablespoons heavy cream

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  1. Bring a large pot of salted water to a boil.
  2. Rinse the zucchini under cold water. Remove the top and bottom and Julienne (cut into thin strips). In a large skilled over medium heat, saute the onion in half of the butter until translucent. Add the zucchini and cook until tender. Add salt and pepper to taste.
  3. Meanwhile, rinse the scallops under cold water. Cut them into bit sized pieces. In a separate pan over medium heat, melt the remaining butter. When the pan is hot, add the scallops and sear. Add the wine and allow to evaporate. Salt and pepper to taste.
  4. Add the pasta to the boiling water. Cook until al dente and drain, retaining a bit of the cooking water.
  5. Add the scallops to the zucchini mixture, then add in the pasta. Cook for another minute, adding the cream, with some cooking water if it seems dry.
  6. Serve immediately, evenly distributing the scallops.