Creamy Garlic Pasta with Pan Seared Scallops
User Reviews
5
Creamy Garlic Pasta with Pan Seared Scallops
Description
The recipe for Creamy Garlic Pasta with Pan Seared Scallops uses sea scallops that are patted dry and seasoned before being seared to develop a golden, caramelized surface. The pasta, either spaghetti or fettuccine, is cooked just shy of al dente to finish cooking in the sauce. The sauce is made by slowly cooking thinly sliced garlic in butter until tender but not browned, then thickened with flour. Vegetable stock or white wine is added for depth, followed by room temperature milk and Parmesan cheese to create a creamy coating for the pasta. A pinch of crushed red pepper gives a subtle heat, balancing the richness.
The scallops are added atop or alongside the pasta and sauce, providing a tender yet slightly crisp texture contrasted with the smooth pasta. Parsley garnishes add a fresh herbal note. The optional squeeze of fresh lemon juice brightens and cuts through the richness, tailoring the dish to taste. The method emphasizes careful timing and gentle heat for the sauce and scallops to maintain their texture.
This recipe is suited to a dinner where a rich, comforting pasta meal is desired and highlights the sweet, delicate flavor of scallops combined with a luscious garlic cream sauce. It works well as a standalone dish or paired with a simple green salad for added freshness.
Ingredients
For approximately 2 servings:
- 6-8 ounces spaghetti or fettuccine, high-quality, dried
- 8 sea scallops pat dry
- 5 Tablespoons butter divided, unsalted
- 6-8 cloves garlic thinly sliced
- 1 teaspoon salt or to taste, divided, fine sea salt
- black pepper to taste, freshly ground
- Pinch crushed red pepper
- 1 Tablespoon all-purpose flour
- ½ cup vegetable stock or white wine
- ⅓ cup milk room temperature, whole
- 1 cup pasta water
- ½ cup Parmesan Cheese grated
- parsley to garnish, as desired
- queeze lemon juice optional, fresh
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta approximately 2 minutes less than the package directions state for al dente pasta. Be sure to reserve approximately 1 cup of pasta water. Drain and set aside.
- While the pasta cooks, begin making the sauce and let the scallops come to room temperature. Pat scallops dry and sprinkle with salt and pepper on the tops and bottoms.
Garlic Cream Sauce
- Heat a large skillet over medium-low heat and add 3 tablespoons butter. Once the butter is melted, add the thinly sliced garlic cloves and cook for 2-4 minutes until slightly tender, being careful they don't burn. Add salt, pepper, and a pinch of red pepper flakes as desired.
- Whisk in the flour until combined completely and cook for an additional minute, continuing to stir.
- Whisk in the vegetable stock or wine slowly until combined. Then, whisk in room temperature milk and bring to a low simmer to thicken slightly.
- Toss the just-under al dente noodles in the sauce and add the pasta water about ⅓ cup at a time. Bring to a simmer on low, adding additional pasta water as needed until your desired sauce consistency is reached (I usually add around ½ cup).
- Remove pasta from heat and stir in parmesan cheese. Don't forget to taste test for salt levels!
Pan-Seared Scallops
- The scallops should have already been pat dry and sprinkled with salt and pepper. As the sauce finishes cooking, heat a smaller stainless steel skillet or cast iron skillet over medium-high heat. Melt the remaining 2 tablespoons of butter.
- Once the butter is hot and slightly bubbly, add the prepared scallops "standing up" on the flat edge. Cook for approximately 1-2 minutes (depending on their size) until a golden crust forms. Flip the scallops; they should easily come; if not, cook for 30 more seconds. Cook on the second side for another 1-2 minutes until a golden crust forms and the inside is translucent. Remove from heat and top pasta with scallops.
- Optional: squeeze a lemon on top, or stir in lemon zest, for added brightness to the pasta. Garnish with fresh parsley as desired, and enjoy!
Notes
- Choose dry sea scallops when possible to ensure better caramelization and fresh flavor.
- If using frozen scallops, thaw them in the refrigerator overnight and pat dry before cooking to avoid excess moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 759 kcal
% Daily Value*
| Calories | 759kcal | 38% |
| Carbohydrates | 74g | 25% |
| Protein | 29g | 58% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 1067mg | 44% |
| Potassium | 414mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1282IU | 26% |
| Vitamin C | 3mg | 3% |
| Calcium | 368mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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