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Creamy Garlic Pasta with Pan Seared Scallops
5 from 369 votes

Creamy Garlic Pasta with Pan Seared Scallops

This dish features tender sea scallops pan-seared to develop a caramelized crust, served over spaghetti coated in a creamy garlic sauce. The sauce is enriched with butter, garlic, Parmesan, and a touch of vegetable stock or wine, balanced by a hint of crushed red pepper. Scallops are seasoned and cooked to maintain a moist, flavorful interior while the pasta provides a smooth, saucy base that clings to each strand, creating a satisfying texture and flavor combination. A sprinkle of parsley and optional fresh lemon juice adds brightness to the plate.

Prep Time
7 mins
Cook Time
15 mins
Total Time
22 mins
Servings: 2 servings
Calories: 759 kcal
Course: Dinner
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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
  1. 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.
  2. Whisk in the flour until combined completely and cook for an additional minute, continuing to stir.
  3. 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.
  4. 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).
  5. Remove pasta from heat and stir in parmesan cheese. Don't forget to taste test for salt levels!
Pan-Seared Scallops
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 759

% 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.