Linguine and Scallops with Vodka Sauce

Serves 4 to 6


  • 1  jar Monte Bene Vodka pasta sauce
  • 1 1/2 lbs. scallops
  • 1 lb. linguine
  • 1/4 cup pecorino Romano cheese
  • 1 1/2 tbsp. extra virgin olive oil
  • 1 roasted tomato, sliced
  • Basil leaves


Cook pasta al dente, drain, and set aside. Stir 1/2 cup of heated Monte Bene Vodka pasta sauce into linguine to prevent pasta from sticking. In a medium sauté pan, sear scallops in olive oil for 3 minutes on each side over medium heat. Cover sauté pan for 3 to 5 minutes until the scallops are fully cooked (scallops should be opaque). Plate pasta and spread remaining sauce evenly. Top with cooked scallops. Garnish with pecorino Romano cheese, tomatoes, and basil, then serve with a salad or fresh greens.

Enjoy an evening with a special someone with this elegant dish.