Simple Scallops and Pasta Recipe
Golden-seared scallops meet silky garlic cream sauce and perfectly cooked pasta in this elegant yet simple Scallops and Pasta Recipe. It's perfect for special dinners or cozy nights at home—ready in just 35 minutes!
Yield: 3
Calories: 580kcal
Cost: $45
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
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 580kcal | Carbohydrates: 56g | Protein: 32g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 888mg | Potassium: 480mg | Fiber: 2g | Sugar: 2g