Linguine with Scallops and Guanciale
- Gluten Free
- Lactose Free
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 20 min
- Serving: 4
PRESENTATION
Linguine with scallops and guanciale is, honestly, a standout dish that really really shows off the magic of Central Italian cooking. It’s this blend of tender seared scallops and crispy guanciale that just surprises many, because seafood and cured pork together? Not your everyday pairing. But hey, it works. In coastal areas like Lazio and Abruzzo, fresh seafood is like a way of life, and here it shines in a creamy lemon sauce. Seriously good.
This scallop pasta recipe? It mixes the light, almost sweet flavor of scallops with rich, salty guanciale for a balanced blend of sea and land. The sauce just clings perfectly to the linguine, making each bite satisfying. Really. While some might compare it to other Italian pasta recipes, the way this linguine with scallops comes together is unique, and the lemon scent? Adds a fresh lift, keeping it light despite the creamy texture and savory pork. So, so good.
The moist scallops and crispy guanciale provide great textures, wrapped in a sauce that coats each strand beautifully. Visually, the dish is striking—shellfish and pork standing out against the pasta. For those after a guanciale pasta dish beyond the usual carbonara or amatriciana, this is a refreshing change. It’s kinda like a bridge between classic seafood linguine and something you'd find in the hills, using the freshest, high-quality ingredients to keep flavors clear and balanced.
And look, this recipe is a great example of how Italian food can surprise with something new. While staying true to its roots, it offers a little taste of the sea and a bit of the land all in one great plate. Pretty much a culinary adventure. For sure.
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INGREDIENTS
- Gluten-free Linguine pasta 11.3 oz (320 g)
- Jowls 5.3 oz (150 g)
- Lemon peel 1
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- for the scallops
- Scallops 4 - without shell
- White wine 2 oz (60 g)
- Garlic 1 clove
- Parsley to taste
- Rosemary to taste
How to prepare Linguine with Scallops and Guanciale
To prepare the linguine with scallops and guanciale, first remove the rind from the guanciale 1, then slice it thinly and finally cut into strips about 1/4 inch thick 2. Heat a large pan and, when hot, add the guanciale 3; if preferred, you can add a bit of oil to prevent sticking.
Sauté over medium-high heat until the fat has melted and the meat is crispy 4. Drain on paper towels 5 and set aside the cooking fat. Turn to the scallops: open them gently and remove the fruit from the shell. Separate the roe from the body 7.
Keep the scallops and roe separate 7. Meanwhile, bring a pot of salted water to a boil for cooking the linguine. Place the scallops in a baking dish, then season with salt, a grind of black pepper 8, and a drizzle of oil 9.
Season with grated lemon zest 10 and a few sprigs of rosemary 11. Mix carefully, cover with plastic wrap, and refrigerate while continuing with the preparation. In the same pan you cooked the guanciale, add a clove of garlic and a few parsley stems 12, then let them infuse lightly.
Then add the scallop roe 13 and deglaze with white wine 14. Also add a ladle of pasta cooking water and cook for 1-2 minutes 15.
Remove the garlic and stems from the pan and transfer the rest to a tall glass 16. Blend with an immersion blender 17 until smooth and velvety 18.
In the same pan, arrange the marinated scallops 19 and sear for 1-2 minutes over medium-high heat, turning them on both sides 20. They should be golden on the outside but remain tender inside 21.
Pour the linguine into boiling water 22 and cook them for 2-3 minutes less than the time indicated on the package, to finish cooking in the pan 23. Heat the pan with a drizzle of guanciale fat, then add the scallop roe cream 34.
Add the drained linguine 25 and finish cooking in the pan, adding more cooking water if needed. At the end of cooking, toss with a few tablespoons of guanciale fat 26. When the sauce is creamy and enveloping, plate the linguine forming a nest in the center of the plate 27.
Finish with a scoop of emulsified guanciale fat 28, sprinkle with crispy guanciale 29, and place a well-seared scallop in the center 30.
Garnish the dish with grated lemon zest 31 and a sprinkle of fresh chopped parsley 32. Serve your linguine with scallops and guanciale immediately 33!