Scallops with Pasta Recipe – A Simple Yet Fancy Dinner Idea

If there’s one dish that feels fancy but is surprisingly easy to make, it’s scallops with pasta. There’s something comforting about twirling a forkful of buttery pasta with tender, golden seared scallops sitting right on top. It feels restaurant-style, yet you can pull it off at home in under 30 minutes. Maybe that’s the charm—delicious seafood pasta without too much stress.

Whether you’re cooking for family, impressing a date, or simply treating yourself, this scallops and pasta recipe balances richness, freshness, and comfort beautifully.

Ingredients You’ll Need

• 12 large sea scallops (patted dry)
• 8 oz spaghetti or linguine
• 2 tbsp olive oil
• 3 tbsp unsalted butter (divided)
• 3 cloves garlic, minced
• ½ cup dry white wine (optional, chicken broth works too)
• Juice of ½ lemon
• ¼ tsp red pepper flakes
• ¼ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Cook the pasta – Bring a large pot of salted water to a boil. Cook spaghetti or linguine until just al dente. Save about ½ cup of pasta water before draining.
2. Prepare the scallops – Pat scallops dry with paper towels. Sprinkle lightly with salt and black pepper.
3. Sear the scallops – Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Once hot, add scallops in a single layer (don’t overcrowd). Cook for about 2 minutes per side until golden brown. Remove from pan and set aside.
4. Make the sauce – In the same skillet, add garlic and a touch more butter. Sauté for 30 seconds. Pour in white wine (or broth) and let it reduce by half. Add lemon juice and red pepper flakes.
5. Combine pasta – Toss the drained pasta into the skillet with sauce. Add a splash of pasta water if it looks dry. Stir in Parmesan and parsley.
6. Finish with scallops – Place the seared scallops on top of the pasta. Serve warm with extra Parmesan and a squeeze of lemon if you like.

Time & Serving

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 2 generous portions

Recipe Notes

• Always dry scallops well before searing. Moisture prevents browning.
• If using frozen scallops, thaw them overnight in the fridge.
• Don’t overcook scallops—they turn rubbery fast. A golden sear with a slightly translucent center is perfect.
• White wine adds depth, but broth makes a great family-friendly swap.

Storage

Seafood pasta tastes best fresh, but if you have leftovers:

• Store in an airtight container in the fridge for up to 2 days.
• Reheat gently in a skillet with a splash of broth or water. Avoid microwaving scallops too long—they dry out quickly.
• Freezing isn’t recommended since scallops lose texture.

Nutrition Breakdown (Per Serving)

(Values are approximate and can vary depending on pasta type and portion sizes.)

Kitchen Tools Needed

• Large pot for boiling pasta
• Skillet or cast-iron pan for searing scallops
• Tongs or spatula
• Wooden spoon
• Grater for Parmesan

Extra Tips to Make It Perfect

• Use cast iron for the best golden crust on scallops.
• Add cherry tomatoes or spinach for extra flavor and color.
• A drizzle of good quality olive oil just before serving makes the dish shine.
• If you like creamy pasta, swirl in a splash of heavy cream at the end.

How to Serve

This scallops with pasta recipe pairs well with:

• A crisp green salad with vinaigrette.
• Garlic bread or a simple baguette.
• A glass of dry white wine, like Sauvignon Blanc or Pinot Grigio.

Health Benefits

Scallops are naturally high in lean protein and low in fat, making them an excellent choice for a light yet satisfying meal. They’re also a good source of vitamin B12, magnesium, and omega-3 fatty acids, which support heart health. Pairing them with whole-grain pasta can add fiber and keep you fuller for longer.

FAQs

Final Thoughts

Cooking scallops at home might feel intimidating at first, but honestly, it’s much easier than most people expect. Once you get the hang of searing them properly, the rest of the recipe feels like second nature. This pasta dish is rich without being heavy, fancy without being fussy, and comforting in the best way possible. Maybe next time you’ll even add your own twist—like a splash of cream or a handful of spinach. Either way, it’s a recipe worth keeping in your back pocket for nights when you want something special without spending hours in the kitchen.