Pan Seared Scallops with Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
467 kcal
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Course
Main Course
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Cuisine
Italian
Pan Seared Scallops with Pasta
Description
Pan Seared Scallops with Pasta features large scallops cooked until golden on the outside and tender inside, paired with linguine. The pasta is cooked al dente and combined with a lightly cooked sauce made by sautéing garlic and halved cherry tomatoes in butter and avocado oil. The tomato juices and reserved pasta water marry into a gentle sauce that coats the pasta and scallops. Finishing with fresh parsley adds a hint of brightness and herbal aroma.
The flavor profile is mild and buttery, complemented by the subtle sweetness and slight acidity of the cherry tomatoes. The scallops add a soft but firm texture while the pasta provides a neutral base that carries the sauce well. The garlic lends a savory background without overpowering the seafood.
This dish can be served immediately as a main course or a refined seafood pasta for a light dinner. The fresh herb garnish adds freshness to each bite. The recipe's timing ensures the scallops remain tender rather than rubbery, providing an enjoyable texture contrast to the pasta and sauce.
Leftover scallops should be consumed quickly as detailed in the notes to maintain quality. Keeping scallops dry before searing helps form a proper crust, ensuring even cooking and a more appealing texture.
Ingredients
- 8 ounces linguine
- 2 tablespoons avocado oil
- 1 pound scallops large
- salt to taste
- black pepper to taste
- 1 tablespoon butter
- 2 garlic finely minced, cloves
- 1 pint cherry tomato halved lengthwise
- parsley for serving, chopped
Instructions
- Cook pasta in a large pot of heavily salted water until al dente. Reserve 1 cup pasta water and drain.
- Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry with paper towels and add to the skillet, in batches if needed, keeping them about 1 inch apart in the pan. Cook for 3 minutes, then season with salt and pepper, and flip on the other side.
- Add butter to the pan, season the other side with salt and pepper and cook for 3 more minutes. Transfer to a bowl, cover and set aside.
- Add the garlic and cherry tomatoes to the pan along with ¼ cup of pasta water, scraping down any browned bits, and cook until the tomatoes soften and release some juice, about 3-5 minutes.
- Toss the cooked pasta with the tomatoes and add as much of the remaining pasta water as desired. Turn off the heat, return the scallops to the skillet along with any juices that have accumulated, and stir to coat with the sauce and pasta.
- Serve immediately with fresh parsley.
Notes
- Store leftovers in an airtight container and consume within 1-2 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 467kcal | 23% |
| Carbohydrates | 69g | 23% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 689mg | 29% |
| Potassium | 503mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 31mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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