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Linguine with scallops, lime and wild rocket

PASTA TYPE: Linguine Valdigrano Qualità Superiore


Diego Papa

35 min.

Difficulty level


Yield: 4 servings

  • 350g Linguine Valdigrano Qualità Superiore
  • 15 scallops in half shell
  • 2 limes
  • 4 desalted anchovy fillets
  • Wild rocket to taste
  • 1 leek Extra
  • Virgin olive oil
  • 25g butter
  • Salt to taste


Separate the roe from the scallop muscle; wash scallops well to remove all the sand.

In a saucepan, heat a drizzle of oil, brown leek, add roe and salt, cover with water and cook for about 15 minutes.

Emulsify all ingredients in a blender and keep warm.

After removing the zest, julienne the lime and squeeze the pulp to get the juice.

In a pan, flake the anchovies in oil, add diced scallops and simmer with lime juice.

Cook pasta al dente, drain and stir in the scallop sauce, cold butter and lime julienne.

In a soup dish, pour a little roe sauce, arrange linguine in a nest, complete with scallops and a few leaves of wild rocket.

Linguine 13

LU 260mm

SP 1,3mm

LA 3,1mm

8 min
250g 500g
3kg 5kg


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