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Grilled Scallop and Linguini Salad with Basil and Cherry Tomatoes

4 servings


No Added Sugars

Nutritional Facts Per Serving

21.6 g
56.3 g
3.7 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 155
  • Fat 16.3 g
    • Saturated   2.2 g
    • + Trans 
  • Cholesterol 84 mg
  • Sodium   308 mg
  • Carbohydrate 56.3 g
    • Fibre   3.7 g
    • Sugars  
  • Protein 21.6 g
    • Vitamin A 11 %
    • Vitamin C 148 %
    • Calcium 5 %
    • Iron 23 %


Preheat your grill to medium-high. Toss the scallops with 2 Tbsp. of the oil, salt and pepper. Grill 1 minute per side, and then cool to room temperature. While this occurs, cook the pasta as per package directions, then cool in cold water and drain well. Place in a bowl and toss in the scallops and all remaining ingredients, including more salt and pepper to taste. Place in the fridge and let flavours meld 30 minutes. Gently toss again and adjust seasoning. Mound on dinner plates and serve.

Serving Suggestions

Serve this cold main-course with foccacia bread. To make it extra special, slice the bread in half lengthwise and brush lightly with olive oil. Grill lightly on the cut side. Spread the cut side with goat cheese. Cut the bread into wedges and serve.

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