Ever crave a dinner that feels fancy but doesn’t take hours to make? Let me introduce you to your new go-to: this Scallops and Pasta Recipe. It’s one of those magical dishes that tastes like it came from a fine dining restaurant, but guess what? You can make it in your own kitchen in just 30 minutes!
With tender, golden-seared sea scallops and perfectly al dente pasta tossed in a rich, garlicky white grape juice sauce, this Scallops and Pasta Recipe is the definition of elegant simplicity. Whether you’re planning a cozy date night, celebrating something special, or just treating yourself (because you deserve it!), this recipe never disappoints.
I’ve made this Scallops and Pasta Recipe more times than I can count, and every single time, it gets rave reviews. It’s easy, elevated, and oh-so-delicious; the kind of meal that makes you feel like a chef in your own home.
So, if you’re ready to impress (yourself or someone else!), this Scallops and Pasta Recipe is calling your name.
Why You'll Love This Scallops and Pasta Recipe
This Scallops and Pasta Recipe is one of those meals that proves you don’t need a long ingredient list to create something unforgettable. It’s all about balance; sweet, delicate sea scallops, a garlic-infused white grape juice sauce, and pasta that soaks up every bit of that silky flavor. Simple, fresh ingredients come together in the most elegant way.
What I love most about this Scallops and Pasta Recipe is how accessible it is. You don’t need fancy techniques or hours in the kitchen; just a few thoughtful steps and a little love. Whether you're cooking a romantic dinner, hosting friends, or just craving something special on a Tuesday night, this dish delivers every single time.
I’ve made this Scallops and Pasta Recipe for both casual weeknights and fancy dinners with guests; and it always gets the same reaction: “Wow.” That’s the magic of a truly great recipe. It feels restaurant-worthy, but you made it, in your own kitchen.
So don’t be surprised if this Scallops and Pasta Recipe becomes one of your go-to favorites. It’s comfort, elegance, and ease all in one dish.
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Ingredients
For the Scallops and Pasta:
- Sea scallops, patted very dry
- Linguine or fettuccine
- Unsalted butter, divided
- Extra virgin olive oil
- Garlic, minced
- White grape juice
- Zest and juice of 1 lemon
- Fresh parsley, finely chopped
- Freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes for heat
Instructions
Prepare the Scallops
- Remove the small side muscle from each scallop if still attached
- Pat scallops extremely dry with paper towels
- Season generously with salt and pepper on both sides
- Let them come to room temperature for 10 minutes before cooking
Cook the Pasta
- Bring a large pot of salted water to a boil
- Cook pasta according to package instructions until al dente
- Reserve 1 cup of pasta cooking water before draining
- Drain pasta and set aside
Sear the Scallops
- Heat 2 tablespoons each of butter and olive oil in a large skillet over high heat
- Once the pan is very hot (oil should be shimmering), add scallops
- Sear for 2-3 minutes on each side until golden brown
- Remove scallops to a plate and tent with foil
Make the Sauce
- In the same pan, reduce heat to medium
- Add remaining butter and olive oil
- Sauté minced garlic until fragrant (about 30 seconds)
- Add white grape juice and lemon juice, scraping up any browned bits
- Simmer for 2-3 minutes until slightly reduced
Combine and Serve
- Add cooked pasta to the pan with the sauce
- Toss well, adding pasta water as needed for desired consistency
- Return scallops to the pan
- Add lemon zest, parsley, and Parmesan
- Toss gently to combine
- Season with additional salt and pepper to taste
Equipment
- Large pasta pot
- Large skillet (preferably stainless steel or cast-iron)
- Tongs for pasta and scallops
- Sharp knife and cutting board
- Paper towels for drying scallops
- Microplane or zester for lemon
Storage Instructions
- Best served immediately
- Store leftovers in an airtight container in the refrigerator for up to 2 days
- Reheat gently in a skillet over medium-low heat with a splash of white grape juice or chicken broth
- Note: Reheated scallops may become slightly tough, so it's best to enjoy this dish fresh
Recipe Variations of Scallops and Pasta Recipe
- Make it gluten-free: Use your favorite gluten-free pasta
- Lighter version: Substitute half the pasta with zucchini noodles
- Dairy-free: Use olive oil instead of butter and omit the Parmesan
- Different pasta shapes: Try angel hair for a more delicate dish or rigatoni for a heartier meal
- Add vegetables: Sautéed cherry tomatoes or baby spinach work beautifully in this dish
The Moment That Changed How I Cook Scallops Forever
I still remember the night I truly fell in love with this Scallops and Pasta Recipe. It wasn’t during a fancy celebration or for a blog photoshoot; it was a quiet Friday evening, just me, a half-empty bottle of Pinot Grigio, and the need to unwind after a long, draining week. I wasn’t trying to impress anyone. I just needed something that felt like a little hug on a plate.
I turned on a soft playlist, lit a candle for no reason at all, and started cooking; really cooking, without rushing or second-guessing. I focused on the sound of the scallops sizzling as they hit the hot pan, the smell of garlic blooming in butter, the way the pasta water transformed the sauce into something silky and rich. With every step, I felt more grounded. It wasn’t just about the flavors anymore; it was about being present.
That night taught me something I now carry into every version of this Scallops and Pasta Recipe I make: when you slow down and cook with intention, even the simplest ingredients can become something extraordinary. Ever since then, this recipe has been my personal ritual; one I turn to when I want to feel comforted, inspired, or just a little more connected to myself.
That’s the real secret. This Scallops and Pasta Recipe is more than a dish; it’s a reminder that food can heal, nourish, and bring you back to yourself.
FAQ
What kind of pasta goes with scallops?
Scallops pair beautifully with long, delicate pasta shapes like linguine, fettuccine, or angel hair. These noodles complement the scallops’ tender texture and soak up sauces like garlic butter or white grape juice beautifully. Avoid heavy or overly thick pastas that might overpower the subtle flavor of scallops—light, silky pastas are the perfect match.
What pairs nicely with scallops?
Scallops go wonderfully with bright, fresh flavors like lemon, garlic, white grape juice, and fresh herbs. For sides, consider light vegetables like asparagus, sautéed spinach, or roasted cherry tomatoes. Want a cozy meal? Pair scallops with creamy risotto or a light Salmon Soup Recipe for a full seafood spread that feels both elegant and comforting.
Why do you soak scallops in milk before cooking?
Soaking scallops in milk for about 30 minutes helps remove any sand or off-putting fishy smell—especially in previously frozen scallops. The proteins in milk also help tenderize the scallops, making them extra buttery when cooked. While not essential for fresh “dry” scallops, it’s a helpful step if you’re using store-bought or frozen varieties.
Is it better to bake or fry scallops?
Frying (or pan-searing) scallops is typically the best method for flavor and texture. A hot pan creates a golden, crispy crust while keeping the center tender and juicy. Baking is a gentler method, but it won’t give you that iconic sear. For dishes like a Scallops and Pasta Recipe, searing adds the perfect richness.
Bring the Restaurant Home; with Love, Simplicity, and Scallops
There’s something special about meals that feel like a treat but come together with everyday ingredients and a little heart. This Scallops and Pasta Recipe is exactly that; a dish that turns an ordinary evening into something worth remembering. Whether you’re cooking for someone you love or simply savoring a quiet night to yourself, this recipe offers that perfect blend of comfort, elegance, and ease.
And if you're already dreaming about your next cozy dinner idea, I’ve got you covered. For a warm, nourishing meal that’s just as simple and impressive, check out my Salmon Soup Recipe; it’s packed with flavor and perfect for chilly nights. And when it’s time to end the evening on a sweet note, don’t miss my festive and creamy Eggnog Pie. It's the ultimate dessert to pair with a seafood pasta dinner, especially during the holiday season or when you just need a little indulgence.
So go ahead—light a candle, pour yourself a sparkling juice or your favorite mocktail, and let this Scallops and Pasta Recipe remind you that beautiful meals don’t need to be complicated. They just need a little love, fresh ingredients, and the joy of cooking with intention.
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Pairing
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Simple Scallops and Pasta Recipe
Equipment
- Large pasta pot
- Large skillet (preferably stainless steel or cast-iron)
- Tongs for pasta and scallops
- Sharp knife and cutting board
- Paper towels for drying scallops
- Microplane or zester for lemon
Materials
For the Pasta
- 1 lb linguine or fettuccine or pasta of choice
- 2 tablespoons salt for pasta water
For the Scallops
- 1 lb large sea scallops patted dry
- 2 tablespoons olive oil for searing
- 2 tablespoons butter for searing
- Salt and black pepper to taste
For the Sauce
- 4 tablespoons butter
- 4 cloves garlic minced
- ½ cup white grape juice
- 1 cup heavy cream
- ½ cup freshly grated Parmesan
- 1 lemon zest and juice
- ¼ cup fresh parsley chopped
- Red pepper flakes optional
Instructions
Prep Scallops
- Pat scallops completely dry with paper towels
- Season with salt and pepper
- Remove small side muscle if present
Cook Pasta
- Boil pasta in salted water until al dente
- Reserve 1 cup pasta water before draining
Cook Scallops
- Heat oil and butter in large pan until very hot
- Sear scallops 2-3 minutes per side until golden
- Remove to plate, tent with foil
Make Sauce
- Same pan: add butter and garlic
- Add white grape juice, simmer 2 minutes
- Add cream, simmer 3-4 minutes
- Stir in Parmesan, lemon zest, juice
Finish Dish
- Add pasta to sauce
- Add scallops back
- Toss with parsley
- Adjust seasoning
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