Creamy Dill & Scallop Protein Pasta (33g Protein)

Published: 8/17/2026

Scallops provide a lean, high-protein seafood option. This pasta uses a bright lemon-dill cream sauce for a clean, Nordic finish.

Ingredients (4 servings)

• 1 lb (450 g) scallops, patted dry
• 8 oz (225 g) protein linguine
• 1 cup (240 ml) heavy cream
• 1/4 cup (15 g) fresh dill
• 1 tbsp (15 ml) lemon juice

Instructions

1. Sear the scallops in butter for 90 seconds per side until a golden crust forms via the Maillard reaction. Remove them from the pan.
2. Add the cream and lemon juice to the pan; simmer to reduce.
3. Toss with the cooked pasta and fresh dill. Return the scallops to the top.

Pro Tips

• Dry the Scallops: Patting the scallops completely dry is essential; moisture creates steam, which prevents the Maillard reaction from occurring on the surface.

See Also

• Creamy Garlic Shrimp Pasta
• Creamy Smoked Salmon Pasta
• Creamy High-Protein Seafood & Dill Chowder Pasta

Categories: mains, pasta-risotto, seafood