By Linguine with Smoked Salmon, Scallops, and Creamy Leek Sauce is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Linguine with Smoked Salmon, Scallops, and Creamy Leek Sauce captures the essence of meals|fish & seafood while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Linguine with Smoked Salmon, Scallops, and Creamy Leek Sauce becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Pasta:
300g linguine
Salt, for cooking water
For the Leek Sauce:
2 large leeks, finely sliced
2 tablespoons butter
200ml double cream
Salt and pepper, to taste
For the Toppings:
150g smoked salmon, cut into strips
200g scallops (cleaned and dried)
2 tablespoons olive oil
1 garlic clove, minced
2 tablespoons fresh parsley, chopped
PREPARATION STEPS
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Prepare the Leek Sauce:
In a large skillet, melt the butter over medium heat. Add the sliced leeks and cook gently for 8-10 minutes until softened but not browned.
Stir in the double cream, season with salt and pepper, and simmer gently for 2-3 minutes. Remove from heat.
Sear the Scallops:
Heat the olive oil in a separate skillet over medium-high heat. Season the scallops lightly with salt and pepper.
Sear the scallops for 1-2 minutes per side until golden and caramelised. Remove from the pan and set aside.
Combine and Garnish:
Return the leek sauce to low heat. Add the cooked linguine and toss to coat, adding reserved pasta water if needed to loosen the sauce.
Stir in the smoked salmon strips and warm gently.
Top the dish with seared scallops and sprinkle with minced garlic and fresh parsley for a burst of flavour.
Serve:
Plate the linguine and serve immediately, garnished with additional parsley if desired.
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Approx. 450 kcal per serving
Servings: 4
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 15 min | Total: 25 min | Servings: 4 | Calories: ~280 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
