Scallop Pasta

Scallop Pasta

Scallop pasta is a luxurious yet simple dish that combines the delicate sweetness of seared scallops with the comforting texture of pasta, all enveloped in a creamy, garlicky sauce.

This dish is perfect for special occasions or when you want to indulge in a restaurant-quality meal at home. The combination of tender scallops, al dente pasta, and a rich sauce infused with garlic, lemon, and white wine creates an unforgettable flavor profile. Whether you’re a seafood lover or new to cooking with scallops, this pasta dish is sure to impress.

Ingredients:

12 large sea scallops, cleaned and patted dry

8 oz fettuccine or spaghetti pasta

2 tbsp olive oil

2 tbsp unsalted butter

4 cloves garlic, minced

1/2 cup dry white wine (such as Sauvignon Blanc)

1/2 cup heavy cream

Zest and juice of 1 lemon

1/4 cup freshly grated Parmesan cheese

2 tbsp fresh parsley, chopped

Salt and pepper, to taste

Red pepper flakes (optional, for a slight kick)

1 tbsp olive oil (for searing scallops)

How to Make:

Cook the Pasta: Begin by cooking the pasta according to the package instructions. Make sure to salt the water generously for enhanced flavor. Once the pasta is cooked al dente, drain it, reserving 1/2 cup of pasta water. Set the pasta aside and keep it warm.

Sear the Scallops: While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, season the scallops with salt and pepper. Add the scallops to the skillet and sear them for about 2-3 minutes on each side, or until golden brown and cooked through. Be careful not to overcrowd the pan, as this can cause the scallops to steam instead of sear. Once the scallops are cooked, remove them from the pan and set them aside on a plate.

Make the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic. Pour in the white wine and bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet for extra flavor. Let the wine reduce by about half, which should take 2-3 minutes.

Add the Cream: Once the wine has reduced, stir in the heavy cream, lemon zest, and lemon juice. Allow the sauce to simmer for another 2-3 minutes until it thickens slightly. Season with salt, pepper, and red pepper flakes (if using) to taste. If the sauce seems too thick, you can thin it out with a splash of the reserved pasta water.

Combine the Pasta and Sauce: Add the cooked pasta to the skillet with the sauce and toss it to coat the pasta evenly. If the sauce needs to be loosened further, add more reserved pasta water until you reach your desired consistency. Stir in the grated Parmesan cheese, allowing it to melt into the sauce and enhance its richness.

Finish the Dish: Return the seared scallops to the skillet, gently placing them on top of the pasta. Give everything a final toss, and garnish with freshly chopped parsley for a pop of color and freshness.

Serve: Plate the scallop pasta and serve immediately. You can garnish with additional Parmesan cheese or a squeeze of fresh lemon juice, if desired. Pair it with a crisp white wine like Chardonnay or Pinot Grigio for a truly indulgent meal.

Chef’s Note:

The key to perfectly seared scallops is making sure they are patted dry before cooking and using a hot pan. This ensures a golden, crisp exterior while keeping the inside tender and juicy. Don’t overcrowd the pan—if necessary, sear the scallops in batches. For added depth of flavor, you can incorporate fresh herbs like thyme or basil into the sauce. If you prefer a lighter version, swap the heavy cream for half-and-half or whole milk, though the sauce may not be as rich.

This dish is versatile, and you can swap out the scallops for other seafood like shrimp or lobster. If you’re looking for a gluten-free option, use gluten-free pasta.

Nutrition Information (per serving, 4 servings total):

Calories: 460

Protein: 28g

Carbohydrates: 38g

Fat: 25g

Saturated Fat: 12g

Cholesterol: 135mg

Sodium: 580mg

Fiber: 2g

Sugars: 3g

Scallop pasta is a sophisticated yet easy-to-make dish that combines the best of both worlds: tender seafood and creamy pasta. With its fresh lemony flavor and silky sauce, this dish is guaranteed to be a crowd-pleaser, making it ideal for date nights, dinner parties, or a special meal at home.