Scallop Pasta
User Reviews
4.8
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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
4
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Calories
5415 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Scallop Pasta
Description
Scallop Pasta features spaghetti cooked to al dente, paired with sea scallops seared until each side develops a golden crust while maintaining a tender interior. The sauce starts with olive oil gently infused with finely chopped shallots, garlic, and mild red pepper flakes (Aleppo pepper), creating a fragrant base. Lemon zest and juice add brightness, while milk and grated Parmesan cheese enrich the sauce to a creamy consistency.
The cooked pasta is combined with the sauce and scallops, then finished with chopped parsley to introduce herbal freshness. The dish balances delicate seafood flavor with aromatic spices and creamy textures, providing a satisfying but light meal.
Since scallops can become rubbery when overcooked, it's important to sear them quickly over high heat and serve immediately. Cooking sides in advance is recommended. Leftover scallops should be enjoyed cold or at room temperature as reheating may affect texture.
Ingredients
- kosher salt
- 8 ounces spaghetti
- 1 pound sea scallops (about 12 to 16 scallops), muscle removed
- black pepper ground
- 1/3 cup extra virgin olive oil plus 2 tablespoons
- 1 onion finely chopped, or shallot
- 4 garlic minced, large cloves
- 1/2 teaspoon Aleppo pepper or red pepper flakes
- 1 lemon zested and juiced, large
- 1/2 cup milk whole
- 1/2 cup Parmesan Cheese grated
- 1 cup parsley chopped leaves
Instructions
- Boil the pasta: Bring a medium pot of water to a rolling boil and season with a big pinch of kosher salt. Add the pasta and cook to al dente according to the package instructions. Reserve 1 cup of the cooking water just before draining.
- Sear the scallops: While the pasta boils, remove the scallops from your refrigerator. Pat them dry and season all over with salt and black pepper. When your pasta is halfway through boiling, heat a large skillet over medium-high. Add 2 tablespoons of the olive oil and, once the oil begins to shimmer, add the scallops. Sear in batches if necessary so as not to crowd the pan. Cook, flipping until golden brown on each side, about 2 minutes per side. Transfer to a rimmed plate and tent loosely with foil to keep warm.
- Make the sauce: Leaving the skillet on medium-high, add 1/3 cup of olive oil. When the oil shimmers, add the shallot, garlic, Aleppo pepper and a pinch of salt. Turn the heat to medium-low and cook, stirring frequently until fragrant, 1 to 2 minutes. Stir in the lemon juice and 1/4 cup of the pasta cooking water. Add the milk and parmesan and stir until everything comes together, about 1 minute.
- Add the pasta to the sauce: Add the drained pasta, lemon zest, and parsley. Toss to coat. The pasta should look nice and glossy. If it’s dry, add a splash more of the pasta cooking water and give it a good stir.
- Add the scallops: Add the scallops and any accumulated juices and toss very gently to incorporate. Taste and adjust the seasoning, adding more parmesan, salt, pepper, Aleppo, and lemon juice to your liking. Serve immediately.
Notes
- Prepare any side dishes or salads ahead of time since scallops are best served immediately after cooking.
- If using a small skillet, sear scallops in batches to avoid overcrowding and ensure a proper golden crust.
- Cook scallops for about 2 minutes per side over very hot oil; they should easily release from the pan when ready to flip.
- Reheating scallops is not recommended as it makes them rubbery; eat any leftovers cold or at room temperature.
- After incorporating Parmesan, mix the sauce and pasta in a larger pot for easier stirring and better texture integration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 5415 kcal
% Daily Value*
| Calories | 541.5kcal | 27% |
| Carbohydrates | 54.6g | 18% |
| Protein | 26.9g | 54% |
| Fat | 24.1g | 37% |
| Saturated Fat | 5.3g | 27% |
| Polyunsaturated Fat | 2.6g | 15% |
| Monounsaturated Fat | 14.4g | 72% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 41.8mg | 14% |
| Sodium | 692.9mg | 29% |
| Potassium | 586mg | 12% |
| Fiber | 3.4g | 14% |
| Sugar | 4.3g | 9% |
| Vitamin A | 1505.1IU | 30% |
| Vitamin C | 35.7mg | 40% |
| Calcium | 203.2mg | 20% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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