Early in our cruising, I learned that it is very easy to ruin scallops. We had helped a fisherman who was out of gas and as a thank-you gift, he gave us a dozen beautiful scallops that his son had just gathered. Although I carefully followed a recipe, I ended up with something that more resembled hockey pucks than a seafood delicacy.
Then our friends Robin and Martin invited us aboard their trawler, The Cat’s Meow, for dinner . . . scallops. Robin’s scallops – tossed with pasta – simply melted in my mouth. How did she do it?
Robin explained that basically you don’t want to “cook” a scallop, as they get tough very easily (yeah, I knew that!). Instead, she said, “You just want to introduce them to warmth.”
Even better, Robin had a virtually foolproof technique for keeping them tender.
Cook the other ingredients in the dish, then turn the heat off and add the scallops to the pan. Toss everything together, then put the cover on for a few minutes until the scallops are just opaque. I couldn’t believe it was so simple and gave such great results!

Linguine and Scallops
Ingredients
- 1 pound linguine (OR other pasta such as fettucine, rotini or penne)
- 1 chicken bouillon cube (OR 1 teaspoon salt)
- 2 tablespoons olive oil (OR canola oil)
- 1 tablespoon garlic paste (OR 1 teaspoon garlic powder)
- ½ teaspoon Italian seasoning
- 1 pound scallops (rinsed and patted dry)
4 cups total of any or all of the following:
- green onions, sliced, including tops (OR diced onions)
- mushrooms (fresh Baby Bella caps are my favorite)
- sweet peppers, any color, cut into thin strips
- sun-dried tomatoes in olive oil
- artichoke hearts (in brine or marinated — drained)
- black olives (Kalamata are best – drained)
Garnish
- shredded or shaved Parmesan for topping (optional)
Instructions
- Cook pasta according to package directions, using the bouillon cube in place of salt.
- At the same time, sauté the vegetables in the oil and garlic (if using olives, add them in the next step instead). When the onions, mushrooms and/or artichokes are just golden, add the olives and Italian seasoning, mix well and heat through.
- Drain pasta and add to the skillet, tossing to mix. Turn the stove off and add the scallops to the pan, tossing to mix. Cover and let sit about 3 minutes for small scallops and 5 to 7 minutes for large ones, until the scallops are just opaque.
- Serve immediately topped with a sprinkling of cheese (optional).
Notes
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Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Dave Skolnick (S/V Auspicious) says
Not a fan of scallops. Linguine with clam sauce and I’m all in.
My wife Janet loves scallops. This is now on my list for her. I’ll eat something else. *grin*
Kelly hollenbaugh says
Made this on our boat after researching “meals on a boat” it was yummy. I didn’t use the olives this time but might in the future for some flavor zip. Could not believe the scallops were done to perfection!