scallops and pasta recipe
- The Best scallops and pasta recipe
- Garlic Butter Scallops with Creamy Garlic Pasta
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Garlic Butter Scallops with Creamy Garlic Pasta Works
- ❓ Frequently Asked Questions About Garlic Butter Scallops with Creamy Garlic Pasta
The Best scallops and pasta recipe
I love that this recipe works for both casual meals and when I want to impress someone. It’s not too complicated to prepare, but it still feels like a dish that deserves attention. My husband and kids have all said they prefer it over other pasta dishes because it’s not too greasy or heavy, yet still packed with flavor. And the health benefits? Well, scallops are lean protein, which means they’re good for keeping you full without weighing you down. The pasta can be made with whole wheat or even zucchini noodles if you’re watching your carb intake, but even regular pasta adds a nice fiber boost. It’s a way to enjoy something delicious without feeling guilty, and that’s always a win in my book. Plus, it’s a great way to use up any leftover scallops or pasta—just reheat and add a fresh sauce, and it’s ready in minutes.
Garlic Butter Scallops with Creamy Garlic Pasta
A luxurious dish featuring perfectly seared scallops paired with al dente garlic butter pasta and a rich tomato-basil sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (450g) large sea scallops
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp dried parsley
- Salt and black pepper to taste
- 8 oz (225g) fettuccine or linguine
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp butter
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 (28 oz) can crushed tomatoes
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp olive oil
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Clean and pat scallops dry with paper towels. Season with salt and black pepper. -
2
In a large skillet, heat olive oil over medium-high heat. Add scallops in a single layer and cook for 2-3 minutes per side until golden brown and cooked through. Remove from skillet and set aside. In the same skillet, add butter and garlic, sautéing for 30 seconds until fragrant. Add lemon juice and parsley, then pour over scallops. -
3
Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining. -
4
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Pour in crushed tomatoes, red pepper flakes, and simmer for 10 minutes. Stir in fresh basil and season with salt and pepper. Simmer for another 5 minutes. -
5
In the same skillet used for scallops, melt butter over medium heat. Add minced garlic and cook for 30 seconds. Toss cooked pasta in the garlic butter mixture, adding reserved pasta water as needed to create a creamy sauce. Stir in grated Parmesan cheese. -
6
Divide the garlic butter pasta among plates. Top each serving with scallops and the tomato-basil sauce.
🔧Equipment
- Large skillet
- Medium saucepan
- Knife and cutting board
- Mixing bowls
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a splash of white wine while cooking the scallops.
- Ensure scallops are cooked to an internal temperature of 145°F (63°C) for safety.
- Substitute heavy cream with a light cream or coconut milk for a lighter option.
Watch Video Of How Garlic Butter Scallops with Creamy Garlic Pasta Works
❓ Frequently Asked Questions About Garlic Butter Scallops with Creamy Garlic Pasta
What is the best way to prepare scallops for a scallops and pasta dish?
To prepare scallops for a scallops and pasta dish, start by cleaning them thoroughly by rinsing under cold water and patting them dry with paper towels. Then, you can either use them fresh or frozen. If using frozen, thaw them in the refrigerator overnight. For searing, cut them into desired sizes (about 1-inch chunks) if they are too large, and pat them extra dry to ensure a good sear. You can also season them lightly with salt and pepper before cooking.
How long should I cook scallops for in a scallops and pasta dish?
Scallops cook very quickly, so it’s important to keep an eye on them. Typically, they take around 2-3 minutes per side for medium doneness. Overcooking can make them tough and rubbery, so it’s best to remove them from the heat as soon as they turn opaque and slightly translucent. Overcooked scallops should be discarded as they won’t be edible.
What types of pasta should I use in a scallops and pasta dish?
The best pasta choices for a scallops and pasta dish are those that hold up well to heat and have a slight bite to complement the delicate flavor of scallops. Good options include:
– Fettuccine (classic and versatile)
– Farfalle (bowtie pasta)
– Pappardelle (wide, ribbon-like pasta)
– Spaghetti (if you prefer a simpler, more classic pairing)
– Fusilli or shells (for a slightly heartier dish)
Avoid overly soft or mushy pastas like angel hair or macaroni, as they can become too squishy when combined with scallops.
How can I prevent scallops from sticking to the pan while cooking?
To prevent scallops from sticking, follow these steps:
1. Use the right pan: A non-stick or well-seasoned cast-iron pan works best. Ensure it’s very hot before adding oil.
2. Pat scallops dry: Excess moisture causes sticking, so pat them thoroughly with paper towels before cooking.
3. Use enough oil: A high-smoke-point oil like avocado, grapeseed, or refined olive oil should be heated to medium-high heat before adding scallops. A light coating (about ½ teaspoon per scallop) ensures they don’t stick.
4. Don’t overcrowd the pan: Cook scallops in batches if needed to maintain heat and prevent steaming, which can make them soggy.
5. Season well: A pinch of salt and pepper in the oil enhances flavor and helps prevent sticking slightly.
Can I substitute fresh scallops with frozen scallops in a scallops and pasta dish, and if so, what adjustments should I be made?
Yes, frozen scallops can absolutely be used in a scallops and pasta dish, and they work just as well as fresh. Here’s how to adjust:
– Thawing: Thaw frozen scallops in the refrigerator overnight or under cold running water to ensure they’re fully defrosted before cooking.
– Preparation: Pat them dry thoroughly—frozen scallops can be slightly moist, so this step is crucial for a good sear.
– Cooking time: Frozen scallops may take slightly longer to cook through compared to fresh (about 2-3 minutes per side), but they should still be cooked to medium doneness (opaque and slightly translucent).
– Texture: Frozen scallops can sometimes be slightly less tender than fresh, so if you prefer a firmer texture, cook them slightly less time than usual.
– Don’t thaw in advance: Avoid thawing scallops at room temperature or in warm water, as this can make them watery and less flavorful. Always thaw in the fridge.
What sauces pair well with scallops and pasta, and how should I incorporate them?
Scallops pair beautifully with a variety of sauces that complement their delicate, buttery flavor. Here are some of the best options and how to incorporate them:
– Garlic Butter Sauce: Melt butter in a pan, add minced garlic, and stir until fragrant. Finish with a splash of lemon juice and fresh parsley. Toss with cooked pasta and scallops.
– Creamy Lemon Butter: Whisk together heavy cream, lemon zest, lemon juice, and a pinch of salt. Pour over cooked scallops and pasta, then garnish with fresh herbs.
– Pesto: A classic choice! Toss cooked scallops and pasta with store-bought or homemade pesto, adding a little olive oil to prevent sticking.
– White Wine Reduction: Deglaze the pan with white wine (like Sauvignon Blanc or Pinot Grigio) after searing scallops, then simmer with shallots, garlic, and a touch of butter or cream for a rich, elegant sauce.
– Creamy Mushroom: Sauté mushrooms in butter, then add a splash of cream and thyme. Stir into the pasta and scallops for an earthy, luxurious flavor.
– Citrus-Based Sauce: Mix grated lemon zest, olive oil, capers, and a little red wine vinegar for a bright, tangy finish. Drizzle over the dish just before serving.
Pro Tip: Avoid overly heavy or overly acidic sauces that might overpower the scallops. Instead, let the sauce enhance their natural sweetness and richness.
