Scallop Pasta Recipe
I’m so excited to share this recipe as you can tell from the photos, this pasta is out-of-the-world delicious.
It rivals the best of Italian restaurants and you’ve gotta make it for dinner tonight!
Bay Scallops or Big Scallops?
I used big scallops I got from Costco, they are fresh and reasonably priced.
However, bay scallops are definitely cheaper and will work just fine. The key is to choose “dry” (natural) scallops and not chemically treated “wet” scallops. Read more below.
How to Choose Scallops?
There are two types of scallops: treated vs. untreated scallops. Untreated scallops are wild, sea scallops which are naturally sweet, briny in taste and absolutely delicious.
The exterior is milky white in color, sometimes with a tint of yellow or pink. The scallops are opaque and non-slippery to the touch.
When you rinse the scallops with water, the water doesn’t become foamy. Treated scallops are cheaper; they usually look plump, translucent and slippery to the touch.
When you rinse them in water, the water becomes foamy. Stay away from this type of scallops as they pretty much have no taste with lots of chemicals.
When you purchase frozen scallops in a package, it’s very important you read through the label.
Treated wet scallops usually has sodium tripolyphosphate, or STPP in them.
Which Pasta to Use?
I used spaghetti, but you can certainly make this dish with linguine, spaghetti rigati, penne or rotini pasta.
The star of the dish is the creamy scallop pasta sauce made with garlic, white wine, heavy cream and other seasonings.
How Many Calories per Serving?
This recipe is only 649 calories per serving.
What Dishes to Serve with This Recipe?
These side dishes go well with the scallop pasta. Make all of them for a wholesome dinner tonight!
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- 1/2 lb. spaghetti
- 1 lb. sea scallops (rinse and pat dry with paper towels)
- Kosher salt
- Ground black pepper
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 1/2 teaspoon crushed red pepper
- 1 cup dry white wine or Japanese cooking sake
- 1/3 cup heavy whipping cream
- 1 1/2 tablespoons lemon juice
- 3/4 teaspoon salt or more to taste
- Ground black pepper
- 1 tablespoon chopped parsley
- lemon wedges (for serving)
- Heat up a pot of water and cook the spaghetti until al dente, per the package instructions. Drain the spaghetti when they are cooked.
- Season the scallops with salt and pepper. Heat up a skillet and add 1 tablespoon olive oil. Pan-sear the scallops on high heat until both surface turn brown. Remove the scallops from the skillet. Set aside.
- Add the remaining olive oil into the pan and saute the garlic and crushed red pepper, about 10 seconds. Add the white wine, heavy whipping cream, lemon juice, salt and ground black pepper.
- Transfer the spaghetti and scallops into the skillet, stir to mix well with the creamy sauce. Add the chopped parsley and serve immediately with lemon wedges.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.