Creamy Scallop Pasta
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
3 People
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Calories
649 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Scallop Pasta
Description
This recipe starts with cooking spaghetti to al dente, draining it, then pan-searing seasoned sea scallops in olive oil until golden on both sides. Garlic and crushed red pepper are sautéed briefly to release aromas before adding white wine, heavy cream, lemon juice, salt, and black pepper, which form the creamy sauce. The cooked pasta and scallops are then combined in the skillet to coat them evenly.
The finished dish has a harmonious balance of rich creaminess, slight heat, and bright acidity from lemon juice and parsley, enhancing the natural delicate flavor of the scallops. Lemon wedges served alongside allow additional fresh citrus notes.
Though the recipe uses sea scallops, bay scallops can be an economical alternative if they are dry (not treated with chemicals). Different pasta shapes like linguine or penne can substitute spaghetti without altering the core concept.
Ingredients
- 1/2 lb (250g) spaghetti
- 1 lb (450g) sea scallops rinse and pat dry with paper towels
- kosher salt
- black pepper ground
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 teaspoon crushed red pepper
- 1 cup white wine or Japanese cooking sake, dry
- 1/3 cup heavy whipping cream
- 1 1/2 tablespoons lemon juice
- 3/4 teaspoon salt or more to taste
- black pepper ground
- 1 tablespoon parsley chopped
- lemon for serving, wedges
Instructions
- Heat a pot of water and cook the spaghetti until al dente, according to the package instructions. Drain the spaghetti once it is cooked.
- Season the scallops with salt and pepper. Heat a skillet and add 1 tablespoon of olive oil. Pan-sear the scallops over high heat until both surfaces are browned. Remove the scallops from the skillet and set aside.
- Add the remaining olive oil to the pan and sauté the garlic and crushed red pepper for about 10 seconds. Then, add the white wine, heavy whipping cream, lemon juice, salt, and ground black pepper.
- Transfer the spaghetti and scallops to the skillet and stir to coat them well with the creamy sauce. Add the chopped parsley and serve immediately with lemon wedges.
Notes
- Choose "dry" (untreated) scallops to avoid excess water and retain flavor; "wet" scallops are treated with chemicals and less ideal.
- Bay scallops are a cost-effective substitute for sea scallops and work well in the recipe.
- Spaghetti is used here, but linguine, spaghetti rigati, penne, or rotini are suitable alternative pasta types.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3People
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 649kcal | 32% |
| Carbohydrates | 41g | 14% |
| Protein | 37g | 74% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 92mg | 31% |
| Sodium | 1751mg | 73% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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