This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Add Scallops With Your Pasta
If I see scallops with pasta on a menu at a restaurant, I always order it because the scallops come out so buttery and juicy and it really feels like a fancy meal. But then I thought why not make scallop pasta at home? I realized it’s not as hard as it may seem, and scallops actually cook in less time that it takes to cook the pasta!
Check out my quick method below that’s much easier than you think. The outer edges get a nice crispiness, and the inside just has that “melt in your mouth” buttery tender scallops with pasta. I think you’re really going to love it and you won’t have to wait to go to a restaurant to order it, like I used to!
Happy Cooking!
– Yumna
[Focus KW] Ingredients
- Scallops: Go for large scallops if possible so you get larger surface area for browning on the pan. You can rinse the scallops off before cooking but it’s not necessary.
- Pasta: Use any pasta and make sure to cook it al dente. I love linguine pasta with scallops.
- Oil & butter: The butter is for flavor and the oil helps it cook at a high heat without burning the butter so I like to use both for cooking scallops.
- Garlic cloves: Mince them really small to cook with the tomatoes.
- Tomatoes: Cherry or grape tomatoes work well and they’re optional, but their juices help create a sauce for the scallop pasta.
- Seasonings: Just salt and pepper, which may seem too little, but that way the scallop flavor stands out.
How to Make Scallop Pasta
Scallop Pasta
Video
Ingredients
- 8 ounces linguine
- 2 tablespoons avocado oil
- 1 pound large scallops
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 tablespoon unsalted butter
- 2 garlic cloves finely minced
- 1 pint cherry tomatoes halved lengthwise
- Chopped parsley for serving
Instructions
- Cook pasta in a large pot of heavily salted water until al dente. Reserve ½ cup pasta water and drain.
- Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry with paper towels and add to the skillet, in batches if needed, keeping them about 1 inch apart in the pan. Cook for 3 minutes, then season with ¼ teaspoon salt and ¼ teaspoon pepper, and flip on the other side.
- Add butter to the pan, season the other side with the remaining salt and pepper and cook for 3 more minutes. Transfer to a bowl, cover and set aside.
- Add the garlic and cherry tomatoes to the pan along with ¼ cup of pasta water, scraping down any browned bits, and cook until the tomatoes soften and release some juice, about 3-5 minutes.
- Toss the cooked pasta with the tomatoes and add as much of the remaining pasta water as desired. Turn off the heat, return the scallops to the skillet along with any juices that have accumulated, and stir to coat with the sauce and pasta.
- Serve immediately with fresh parsley.
Equipment
- 10" Cast Iron Skillet
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Scallops with Pasta recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Variations
- Add more seafood. Adding in another type of seafood like shrimp takes this to the next level. I recommend one pound of shrimp if you’re using and you can cook it after the scallops so you’re not crowding the pan.
- Add vegetables. Adding onions would be a great crunchy texture as would a bit of chopped up broccoli or bell peppers too. Add about ½ cup to 1 cup of any vegetables you want when you add the tomatoes.
- Top with shredded cheese. Toss about ¼ cup of freshly shredded parmesan cheese with the warm scallop pasta right in the skillet before serving.
Recipe Tips
- Dry the scallops well: Make sure to dab the scallops dry with a paper towel before searing them because the moisture on them can turn to steam when you heat them, which crates soggy scallops instead of beautifully browned scallops.
- Be careful not to overcook the scallops: Make sure the pan is hot before the scallops go in and watch for browning on one side, then immediately flip to the other side when the browning happens.
- Deglaze the skillet with the tomatoes. All the goodness that is left on the skillet after frying the scallops should be scraped off with a wooden spoon and mixed in as you’re cooking the tomatoes. There is so much flavor here that you don’t want to miss out on it!
- Save some pasta water. The sauce from the scallops and the tomatoes should be plenty for the pasta, but if you want things more saucy, it’s never a bad idea to save about ½ cup of pasta water to toss in at the end.
Serving Ideas
FAQs
To store this scallops pasta recipe, add it all together in an airtight container and keep it in the fridge for 1 to 2 days. The easiest way to reheat seared scallops and pasta is to reheat a bowl in the microwave. If you’re worried that it will be dried out, you can always add in a little bit of butter of olive oil and stir.
Once you make the pasta, it’s best to eat this recipe fresh. Adding it to the freezer is possible, but it will cause the noodles to be mushy and the scallops may have a weird texture once thawed and reheated.
I really like using a cast-iron skillet for cooking scallops as it’s a great way to have even heat for cooking. You can also use nonstick cookware too.
You may have overcooked the scallops, or there might have been too much liquid on the outside of the scallops before cooking them.
This was really really good! I did add a couple tablespoons red pesto to the sauce but I hardly think it needed it. Amazing how much flavor can come from so few ingredients. Will definitely be making this again!
Aww, thank you so much! So happy you loved the recipe and found it flavorful, Natasha!!
First time trying this recipe. Super tasty, super easy. Thank you for sharing!
Yay, so happy you liked it!! Thank you!
This was so good! I’ve made this several times now. Thank you for sharing your receipe!!!
Yay, so happy you like it!! Thank you!
Gourmet dish!! So glad I aced the Scallop sear as they are quite spendy! Did top with Parmesan. My guy loved this! THANK YOU for sharing.
Yay!! So happy you both enjoyed the recipe! Thank you!
This pasta dish ended up tasting amazing! I just added a little bit of pesto sauce, parmesan, and a little more garlic, plus I browned the butter before cooking the scallops in it. Overall a very good dish, and will cook again!
Aww, thank you! I’m so glad you liked it. Your substitutions sound delicious!!
This dish is so simple but with such a rich flavor. I used shallots instead of garlic (it’s what I had), and clarified butter, salt and pepper, no other seasonings. The pasta water is a game changer, don’t forget to add salt to pasta water, it really gives the sauce a rich flavor, it was fabulous!! Next time a squeeze of lemon and it will take it to another level. My husband said it was the best scallop dish I’ve ever made and I’ve been cooking for him for 25 years!
Aww, thank you!! Your tweaks sound amazing, so happy you and your husband loved the recipe!
The scallops came out perfectly (cooked them 2 minutes on second side). Great recipe!
So happy to hear!
Fairly flavorless…needs lemon, capers and shallots and cracked pepper.
Sorry to hear these did not come out as you expected. I prefer letting the sweetness of the scallops shine, but your thoughts about adding capers and shallots sounds really good, too!
Oh my gosh! This dish was absolutely delicious! Made with gluten free pasta and used Campari tomatoes instead of cherry tomatoes! I will make again! Thank you!
Yay, so happy you loved it!