Get the Recipe Creamy Garlic Pasta with Pan Seared Scallops
User Reviews
5.0
369 reviews
Excellent
Get the Recipe Creamy Garlic Pasta with Pan Seared Scallops
Report
This creamy scallop pasta is an indulgent and elegant recipe for two - but don't worry, it's easily doubled! Spaghetti is tossed in a decadent creamy garlic sauce and served with tender pan-seared scallops for a luxurious combination, ready in just about 20 minutes! It's a garlic lover's dream come true!
Share:
Ingredients
For approximately 2 servings:
- 6-8 ounces high-quality dried spaghetti or fettuccine
- 8 Sea Scallops* pat dry
- 5 Tablespoons unsalted butter divided
- 6-8 cloves garlic thinly sliced
- 1 teaspoon fine sea salt or to taste, divided
- freshly ground black pepper to taste
- Pinch crushed red pepper
- 1 Tablespoon all-purpose flour
- ½ cup vegetable stock or white wine
- ⅓ cup whole milk room temperature
- 1 cup pasta water
- ½ cup grated Parmesan cheese
- parsley to garnish, as desired
- queeze fresh lemon juice optional
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!
Equipments used:
Notes
- Sea Scallops: look for 'dry scallops' for the freshest flavor and for the best caramelization when pan-searing. Wet scallops are treated with a water solution to preserve them longer and can have a slight taste to them.
- Frozen Scallops: if using frozen scallops, thaw them the night before in the fridge or according to package directions. Rinse and pat dry before using.
Nutrition Information
Show Details
Calories
759kcal
(38%)
Carbohydrates
74g
(25%)
Protein
29g
(58%)
Fat
38g
(58%)
Saturated Fat
23g
(115%)
Trans Fat
1g
Cholesterol
112mg
(37%)
Sodium
1067mg
(44%)
Potassium
414mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1282IU
(26%)
Vitamin C
3mg
(3%)
Calcium
368mg
(37%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
369 reviews
Excellent
Other Recipes
You'll Also Love
Pan Seared Scallops with Lemon Caper Sauce
Mediterranean, Italian, American, Italian-American Fussion
4.9
(162 reviews)
Get the Recipe 25-Minute One-Pan Orecchiette Pasta with Broccolini and Sun-Dried Tomatoes
Italian
5.0
(27 reviews)
