Creamy Garlic Scallops with Pasta
User Reviews
4.3
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 people
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Calories
740 kcal
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Course
Main Course
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Cuisine
International
Creamy Garlic Scallops with Pasta
Description
Creamy Garlic Scallops with Pasta features fresh scallops pan-seared until they develop a light brown crust, then combined with a sauce of heavy cream, butter, garlic, and parsley. The use of olive oil and butter adds depth to the pan sauce, while the cream ensures a silky consistency. Wild garlic leaves offer optional herbal brightness. The spaghetti provides a neutral base to soak up the sauce, making each bite creamy yet fresh. Cooking the scallops gently preserves their tender texture and delicate flavor without overcooking.
The preparation involves frying scallops undisturbed to get light browning, then creating the sauce in the same pan with garlic and herbs before returning the scallops to finish cooking briefly in the cream. Finally, the cooked spaghetti is drained and combined with the sauce and scallops, garnished with extra parsley for freshness and color.
Serving this pasta dish allows a straightforward presentation that highlights the scallops' texture and the mildly garlicky, creamy sauce. It pairs well with a light green salad or steamed vegetables for a balanced meal.
Ingredients
- 200 g scallops raw
- 2 tablespoon olive oil
- 25 g butter
- 2 tablespoon parsley chopped, fresh
- 3 garlic cloves, minced or paste
- 2-3 wild garlic leaves optional
- ¼ teaspoon salt
- ⅛ teaspoon black pepper ground
- 300 ml cream heavy cream, double
- ¼ packet spaghetti
Instructions
- Cook the spaghetti according to the packet instructions.
- In a frying pan, heat up one tablespoon of olive oil.
- Rinse the scallops under cold water, and pat them dry with kitchen towel.
- Arrange the scallops in the frying pan, and leave to fry undisturbed on each side for 3-4 minutes, or until lightly brown on the outside.
- Remove from the pan and set aside.
- Wipe the pan clean if there are brown bits left, then add the remaining olive oil and butter.
- Throw in the minced garlic and half of the chopped parsley, plus the chopped wild garlic if you have, and leave to cook for 30 seconds, so that the garlic can release its flavour.
- Add the cream and scallops, and leave to cook for 3-4 minutes until the cream thickens slightly. Season with salt and pepper to taste.
- Once the spaghetti are cooked, drain, and serve with the creamy scallop sauce and extra chopped parsley.
Notes
- You can adjust ingredient quantities based on servings needed by using the serving size feature.
- Use wild garlic leaves if available for additional flavor, but they are optional.
- Pat scallops dry before cooking to achieve better browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 740 kcal
% Daily Value*
| Calories | 740kcal | 37% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 80g | 123% |
| Saturated Fat | 43g | 215% |
| Cholesterol | 232mg | 77% |
| Sodium | 440mg | 18% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2854IU | 57% |
| Vitamin C | 8mg | 9% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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