Quick Scallops with Pasta

Bowl of spaghetti with pan-seared scallops, a butter shallot sauce, lemon wedges and parsley.

5 from 1 vote

The perfect start if you feel uneasy about cooking scallops at home. This recipe has a buttery, garlicky, shallot-infused sauce, and step-by-step instructions to help you enjoy a restaurant-quality meal at home.

Prep Time10

Cook Time15

Total Time25

Course: Main, Pasta

Cuisine: American

Keyword: scallops with pasta

Servings:

Calories: 376kcal

Author: Monica Lensink

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