Creamy Scallop & White Fish Linguine (40g Protein)

Published: 8/24/2026

A coastal Nordic classic featuring tender sea scallops and flaky white cod. This high-protein linguine is bound by a lemon-dill cream sauce that feels light yet indulgent.

Ingredients (4 servings)

• 8 oz (225 g) protein-fortified linguine
• 1/2 lb (225 g) sea scallops, dried thoroughly
• 1/2 lb (225 g) cod fillet, cubed
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (120 g) blended cottage cheese
• 1 tbsp (14 g) butter
• Fresh dill

Instructions

1. Cook the pasta until al dente.
2. Melt the butter; sear the scallops for 90 seconds per side until golden. Remove them.
3. Sauté the cod in the same pan for 3 minutes.
4. Reduce the heat; stir in the heavy cream and blended cottage cheese.
5. Return the scallops and toss with the pasta and fresh dill.

Pro Tips

• The Dry Sear Rule: Scallops must be patted bone-dry. Any surface moisture will cause them to steam rather than sear, missing the flavor-enhancing Maillard reaction.

See Also

• Creamy Dill & Scallop Protein Pasta
• Creamy Shrimp & Cod Seafood Pasta
• Creamy Nordic Salmon Soup

Categories: mains, pasta-risotto, seafood