Quick Scallops with Pasta
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This simple recipe for pan-seared scallops with pasta is the perfect start if you feel uneasy about cooking scallops yourself. It’s got a buttery, garlicky, shallot-infused sauce, and step-by-step instructions to help you enjoy a restaurant-quality meal at home.
Scallops may seem intimidating to cook, but don’t talk yourself out of it. I really believe they’re a fantastic option for date-night-style dinners at home, hosting guests, or even ordinary weeknights when you just want to treat yourself.
In this recipe, you’ll season scallops with kosher salt and black pepper, then sear for a golden, slightly crisp exterior. The inside stays buttery-tender, just as a scallop should be. Browned bits in the pan won’t go to waste; they form the perfect base of an ultra-quick sauce with butter, garlic, shallot, and a bit of the starchy pasta water to pull it together.
The million dollar question: do my kids like scallops? They are 50-50, which I can live with, because one is a massive skeptic of any seafood. The great thing about this recipe is that the pasta turns out so delicious, even my skeptic happily wolfs it down. Everyone is happy and gets something to eat!
Ingredient Notes
How To Make Pan-Seared Scallops with Pasta
This is an overview. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Begin the pasta. Cook just to al dente in well-salted water. You will want to reserve some of the starchy pasta water to make the sauce: I like to set a liquid measuring cup right next to the bubbling pot to help me remember to scoop before draining off the water!
If you do forget to reserve the water, don’t panic. Chicken or seafood stock can pinch hit.
Prep the scallops. This part is important. For best results, get the scallops as dry as possible! Dab them and dab again. Sprinkle with salt and pepper, then grab a large skillet — cast iron if you have one — and warm a generous slick of extra-virgin olive oil over medium-high heat.
Sear the scallops. Let them cook on one side for 2-3 minutes, then flip. Add butter to the skillet and gently spoon it over the scallops as it melts. When the scallops reach 115°F inside, remove them to a plate and set aside.
Pro Tip
A couple of things really help develop a brown crust on your scallops. First, be sure they are truly as dry as possible before adding them to the skillet. Ensure the skillet is very hot and well-slicked with oil. Do not crowd the skillet, or the scallops will steam rather than sear; work in two batches if needed. Finally, don’t flip them more than once.
In a perfect world, I’d love to have gotten this batch of scallops even more dark and golden, but I probably had too many in the pan at once and didn’t want to risk overcooking them.
Make the sauce. Sauté the minced shallot in the now-empty skillet, still over medium-high heat. Add garlic and a small amount of the reserved pasta water, then scrape the bottom of the pan and bring the liquid to a simmer. This is the basis of your sauce: it is light but absolutely packed with flavor.
Toss in the pasta. Add the drained pasta and toss well. Add more of the reserved pasta water until this reaches your desired consistency.
Assemble and serve. Gently nestle the scallops back in. Reduce the heat and serve when ready, finishing plates with a little sprinkle of fresh lemon juice, parsley, and more salt and pepper to taste.
Serving Suggestions
For an all-around elegant meal, pair this scallop pasta with a butter lettuce or arugula salad and garlic knots or breadsticks on the side.
Or, keep this simple for a family dinner with a side of steamed green beans, roasted thyme carrots, or broccolini.
Quick Scallops with Pasta
Ingredients
- 8 ounces pasta
- 1 pound large scallops
- 1-2 Tablespoons extra-virgin olive oil
- 2 Tablespoons butter
- 1 shallot finely chopped
- 2 cloves garlic minced
- fresh lemon and parsley for serving
- kosher salt and black pepper
Instructions
- Bring a large pot of water to a boil. Add a generous pinch of salt, followed by the pasta. Cook just to al dente, according to package directions. Scoop out 3/4 cup of the pasta water before draining, then set both the reserved water and the pasta aside.8 ounces pasta
- While the pasta is going, pat the scallops all over with paper towels until they are very dry. Season generously on both sides with kosher salt and black pepper.1 pound large scallops, kosher salt and black pepper
- Warm a generous slick of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the scallops, flat side down. Work in batches if needed so the pan isn’t too crowded.1-2 Tablespoons extra-virgin olive oil
- Cook the scallops for 2-3 minutes without touching them, then flip them over. (They should release easily from the pan and be developing a nice golden crust; if they stick, let them cook for another 30-60 seconds.)
- After flipping, add butter to the pan and cook the scallops for 2-3 minutes more, spooning the butter over them as it melts. (If working in batches, add 1 Tablespoon of butter to the pan after you flip each batch.)2 Tablespoons butter
- When they are cooked through (approximately 115°F on an instant read thermometer), remove to a plate, tent loosely with foil, and set aside.1 shallot, 2 cloves garlic
- Add shallot to the hot, empty skillet. After it sizzles for about 1 minute, add the garlic, followed by 1/4 cup of the reserved pasta water. Scrape the pan well to release the browned bits, and bring the liquid to a simmer.
- Add the drained pasta and toss, adding more of the reserved water until it has your ideal consistency. Reduce heat to its lowest setting, then nestle scallops back into the skillet.
- Top with a squeeze of lemon juice and sprinkle of fresh parsley. Enjoy!fresh lemon and parsley
Notes
- Forget to scoop out the pasta water? Use chicken or seafood stock instead, or of course non-pasta water in a real pinch. It just won’t thicken up as much because it lacks the starch sloughed off by the pasta, so add just a very little bit at a time.
Nutrition Estimate
Related Recipes
If you like this recipe, you may also enjoy my recipes for blackened fish, salmon pesto pasta, tomato spinach shrimp pasta, and baked lemon tilapia.
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One of our favorites, especially for any guests who like seafood! Hope you enjoy it, as well!