pasta with scallops recipe

Written BySheba G Updated On
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The Best pasta with scallops recipe

I’ve always been a fan of scallops, and when I discovered this pasta with scallops recipe, I knew I had to share it with all of you. The dish originated from the Mediterranean region, where seafood and pasta are staples in many cuisines.

The key to making this recipe is to cook the scallops just right – not too long, not too short – so they’re tender and still retain their delicate flavor. When I first made this recipe for my family, they loved it just as much as I did.

My kids, who are picky eaters, devoured the dish without hesitation, and my husband raved about the flavors. Since then, this recipe has become a staple in our household, perfect for quick weeknight dinners or special occasions like holidays and family gatherings.

Not only is it delicious, but it’s also a great way to get in some protein and omega-3s from the scallops. Plus, the pasta provides complex carbohydrates that give you sustained energy throughout the day.

Pasta with Scallops

4.9 from 538 votes

A delightful pasta dish featuring tender seared scallops tossed with al dente spaghetti in a light garlic and white wine sauce. The sweetness of the scallops pairs perfectly with the savory sauce and fresh herbs.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

12 oz spaghetti
1 tbsp salt

For the Scallops and Sauce

1 lb sea scallops, side muscle removed
3 tbsp olive oil
4 cloves garlic, minced
1/2 cup dry white wine
1/4 cup chicken broth
2 tbsp unsalted butter
1/4 cup fresh parsley, chopped
1/2 tsp red pepper flakes
Salt and black pepper to taste
Lemon wedges for serving

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon salt and the spaghetti, then cook until al dente according to package directions, usually about 8 to 10 minutes.
3Reserve 1/2 cup of pasta water before draining the pasta in a colander.
4While the pasta cooks, pat the scallops dry with paper towels and season both sides with salt and black pepper.
5Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, then add the scallops in a single layer without crowding.
6Sear for 2 to 3 minutes per side until a golden brown crust forms and the scallops are just opaque in the center.
7Transfer the seared scallops to a plate and set aside.
8Reduce the heat to medium and add the remaining 1 tablespoon olive oil and the minced garlic to the skillet, stirring constantly for about 30 seconds until fragrant but not browned.
9Pour the white wine and chicken broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
10Let the liquid simmer for 2 to 3 minutes until it reduces by about half.
11Add the butter to the skillet and stir until melted and incorporated.
12Toss in the cooked spaghetti, reserved pasta water, red pepper flakes, and half of the chopped parsley, then use tongs to coat the pasta evenly with the sauce.
13Return the scallops to the skillet and gently toss everything together for about 1 minute over low heat until warmed through.
14Taste and adjust seasoning with salt and pepper, then serve immediately with lemon wedges and the remaining parsley on top.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 16g💛Saturated Fat: 5g❤️Cholesterol: 40mg🧂Sodium: 780mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 22g

📝Notes

For best results, use dry sea scallops and pat them very dry before searing to achieve a good crust. Do not overcook the scallops; they should be just opaque in the center. You can substitute linguine or fettuccine for the spaghetti.

Watch Video Of How Pasta with Scallops Works

This pasta with scallops recipe is a winner in my book – it’s easy to make, packed with flavor, and perfect for any occasion.

Whether you’re serving it at home or taking it to a potluck dinner, everyone will love it.

And don’t worry if you have leftovers; simply store them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Pasta with Scallops

Q1: What type of pasta should I use for this recipe?

A1: You can use any type of pasta you prefer – spaghetti, linguine, fettuccine – as long as it’s flat and wide enough to hold onto the creamy sauce. For this particular recipe, I recommend using a flat pasta like linguine or fettuccine to allow the sauce to coat every bite evenly.

Q2: Can I use frozen scallops instead of fresh?

A2: Yes, you can use frozen scallops if you can’t find fresh ones at your local market. Just make sure to thaw them properly before cooking and pat them dry with paper towels to remove excess moisture.

Q3: How do I prevent the scallops from overcooking?

A3: To prevent overcooking the scallops, cook them for 2-3 minutes on each side until they’re opaque and firm to the touch. Then, remove them from heat and let them rest for a minute or two before serving.

Q4: Can I make this recipe ahead of time?

A4: Yes, you can prepare the sauce ahead of time by cooking the garlic and herbs in butter until fragrant. Then store it in an airtight container in the fridge for up to 24 hours or freeze it for up to 3 months.

Q5: Is this recipe suitable for vegetarians?

A5: No, this recipe is not suitable for vegetarians since it contains scallops as a main ingredient.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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