pasta with scallops recipe

Written ByJenny Smyth Posted on
pasta with scallops recipe
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The Best pasta with scallops recipe

I have been making pasta with scallops for years, and it’s always a hit with my family. This dish is a staple in Italian cuisine, and I love how easy it is to prepare.

The combination of tender scallops, flavorful sauce, and al dente pasta is a match made in heaven. I like to serve it with a side of garlic bread or a green salad for a complete meal.

My kids love helping me make the pasta, and they’re always excited to see the finished product. This recipe is perfect for a weeknight dinner or a special occasion.

Not only is it delicious, but it’s also relatively healthy compared to other pasta dishes. I’ve made this recipe countless times, and I’m always impressed by how well the flavors come together.

I’ve also experimented with different types of pasta and seasonings to give it my own twist. One of the best things about this recipe is how versatile it is – you can serve it as a main course or as part of a larger meal.

The key to making this dish successful is using high-quality ingredients, especially the scallops. Freshness makes all the difference in this recipe, so be sure to choose the best scallops you can find.

Pasta with Scallops

Pasta with Scallops

4.6 from 916 votes

A delicate and flavorful dish combining tender seared scallops with al dente pasta in a light lemon butter sauce. The sweetness of the scallops pairs beautifully with the bright citrus and fresh herbs.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

12 oz linguine or spaghetti
1 tbsp salt for pasta water

For the Scallops and Sauce

1 lb large sea scallops, side muscle removed
2 tbsp unsalted butter
2 tbsp olive oil
3 cloves garlic, minced
1/4 cup dry white wine
1/4 cup fresh lemon juice
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
Salt and black pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the pasta and cook according to package directions until al dente, about 8 to 10 minutes.
3Reserve 1 cup of pasta water before draining, then drain the pasta and set aside.
4While the pasta cooks, pat the scallops dry with paper towels and season both sides with salt and black pepper.
5Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat until the butter stops foaming.
6Add the scallops in a single layer without crowding the pan; cook for 2 to 3 minutes per side until they develop a golden brown crust and are opaque in the center.
7Transfer the scallops to a plate and set aside.
8Reduce the heat to medium and add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet.
9Add the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant but not browned.
10Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
11Let the liquid simmer for 1 to 2 minutes until reduced by half.
12Stir in the heavy cream and Parmesan cheese, whisking until the cheese is melted and the sauce is smooth.
13If the sauce is too thick, add reserved pasta water a tablespoon at a time until it reaches a silky consistency.
14Add the drained pasta and the cooked scallops to the skillet, tossing gently with tongs to coat everything evenly in the sauce.
15Sprinkle with fresh parsley and adjust seasoning with salt and pepper.
Serve immediately.

🔧Equipment

Large pot
Large skillet
Colander
Tongs
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 11g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 25g

📝Notes

For best results, use dry sea scallops rather than wet-packed ones to achieve a good sear. Do not overcook the scallops or they will become tough and rubbery. You can substitute angel hair pasta or fettuccine if desired.

Watch Video Of How Pasta with Scallops Works

This pasta with scallops recipe is one of my go-to’s for any occasion – whether we’re having a family dinner or hosting guests.

It’s easy to make in large quantities, so feel free to scale up if you need to feed a crowd.

And as an added bonus, this dish reheats beautifully, making it perfect for leftovers or meal prep.

❓ Frequently Asked Questions About Pasta with Scallops

Q: What type of pasta should I use for this recipe?

I recommend using a high-quality, thin pasta such as spaghetti or linguine for this recipe.

Q: Can I use frozen scallops instead of fresh?

While you can use frozen scallops, I highly recommend using fresh scallops for the best flavor and texture.

Q: How do I prevent the pasta from becoming overcooked?

To prevent the pasta from becoming overcooked, be sure to cook it until it’s al dente and then immediately drain it.

Q: Can I make this recipe ahead of time?

You can make the sauce ahead of time, but be sure to cook the pasta just before serving.

Q: What are some good alternatives to scallops?

If you’re not a fan of scallops or can’t find them at your local market, you can substitute them with shrimp or mussels for a similar flavor profile.

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